French🍜 Noodles & pasta

French Gratin Macaroni (Paul Bocuse Recipe)

Name: French Gratin Macaroni (Paul Bocuse Recipe)
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 150 g Macaroni; 250 ml Milk; 250 ml Heavy cream; 1 Small onion; ~2 tbsp Fresh parsley; ~1 tbsp Fresh sage; 2-3 cloves Garlic cloves; ~3 tbsp Butter; 200 ml Heavy cream (finishing); 100 g Comté cheese (or Emmental), grated; to taste Salt; to taste Black pepper

⏱ 50 min🍽 Serves 2

This classic dish from legendary French chef Paul Bocuse skips the flour-based roux and eggs entirely. Instead, macaroni is par-cooked directly in an herb-infused milk and cream mixture, then transferred to a garlic-buttered cast-iron dish, piled with cheese, and baked into a rich, buttery flavor bonanza.

Adapted from a video by French Cooking Academy

No Flour, No Eggs! The French Mac & Cheese (Paul Bocuse Recipe)

Watch on YouTube

Ingredients

Macaroni150 g
MilkFor par-cooking the pasta250 ml
Heavy creamFor par-cooking the pasta250 ml
Small onion1
Fresh parsley~2 tbspest.
Fresh sage~1 tbspest.
Garlic clovesFor rubbing the cast-iron dish2-3 cloves
ButterUsed for coating the dish and mixed into the pasta~3 tbspest.
Heavy cream (finishing)

Steps

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1
Combine the milk and cream in a pot with the fresh parsley, sage, chopped small onion, salt, and pepper. Slowly bring to a gentle simmer.
2
While the milk mixture heats, prepare the cast-iron dish: crush the garlic cloves and rub them together with butter all over the inside of the dish, leaving a few garlic bits at the bottom for extra flavor.
3
Preheat the oven to 180°C (350°F), using fan-forced setting if available.
4
Once the milk mixture is simmering, raise to medium heat and add the macaroni, cooking for about 5 minutes to par-cook and infuse it. Add a splash more milk if it looks too dry, and adjust cooking time depending on your pasta.
5
Discard the onion and herbs, then transfer the par-cooked macaroni (along with a little of the cooking liquid) into the garlic-buttered cast-iron dish.
6
Add extra butter on top of the pasta and stir it in until melted through.
7
Warm the additional 200ml of cream and pour it over the pasta, stirring so the liquid gets fully absorbed. Be careful not to add too much or the pasta will become soggy.
8
Generously cover the top with the grated Comté cheese (at least 100g), making sure it's fully covered to form a good gratin crust. Add a little more salt to taste if needed.
9
Bake in the preheated oven at 180°C (350°F) fan-forced for 30 to 40 minutes, until golden and bubbling on top.
10
Serve and eat immediately while hot, as the cheese dries out quickly once it cools. Enjoy while you can still taste the rich buttery, garlicky, herby flavors.

French Gratin Macaroni (Paul Bocuse Recipe)

Ingredients

Steps

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