Cheesy macaroni gratin with veal recipe, rich, creamy, and utterly comforting, your new favorite baked pasta dish, ready in under an hour.
| Preparation time | 10 min |
| Cooking Time | 50 min |
| Ready In | 1 h |
| Level of Difficulty | Easy |
| Servings | 4 |
Nutrition Facts (Per Serving)
| Calories | 1147 |
| Fat | 74g |
| Carbs | 79g |
| Protein | 40g |
14 ounces (400g) elbow macaroni10.5 ounces (300g) ground veal7 ounces (200g) Raclette cheese, sliced or grated1 onion, finely chopped2 cloves garlic, minced6.75 fluid ounces (200ml) cooking cream (35% fat)1 tablespoon olive oilSalt and pepper to tasteFresh parsley, chopped, for garnish
14 ounces (400g) elbow macaroni10.5 ounces (300g) ground veal7 ounces (200g) Raclette cheese, sliced or grated1 onion, finely chopped2 cloves garlic, minced6.75 fluid ounces (200ml) cooking cream (35% fat)1 tablespoon olive oilSalt and pepper to tasteFresh parsley, chopped, for garnish
- Preheat your oven to 350°F (180°C).
- Cook the elbow macaroni according to package directions, drain well and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over low heat.
- Add the chopped onion and minced garlic and sauté until translucent, about 5-7 minutes.
- Add the ground veal to the skillet.
- Cook, breaking up any clumps with a spatula, until the meat is browned and cooked through. Season with salt and pepper to taste.
- In a large bowl, combine the cooked elbow macaroni, ground veal, and cooking cream.
- Mix everything together thoroughly until well combined.
- Transfer the mixture to an oven-safe baking dish.
- Arrange the slices or grated Raclette cheese evenly over the top.
- Bake for 20 minutes, or until the top is golden brown and the cheese is melted and bubbly.
- Serve hot, garnished with fresh chopped parsley.
Recipe & Photo Credit: Easy recipes
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