How do you store macaroni gratin with endive and ham?

Store the cooled gratin in an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and heat in a preheated oven at 180°C until warmed through, about 15-20 minutes.

How do I prevent my chicory gratin from becoming watery?

The most important step is to remove the moisture from the steamed (or boiled) chicory. Let the chicory cool down well after steaming and then squeeze the heads firmly with your hands over the sink. Only then do you cut the chicory into pieces and mix it with the chicory pasta.

Which cheese is best to use for a creamy cheese sauce and crispy topping?

Choose a flavorful, well-melting cheese such as a matured blend of Emmental and Gruyère, or a spicy aged cheese. Gruyère gives a delicious deep flavor to the béchamel sauce, while Emmental provides that perfectly stringy, golden crust in the oven.

Can I prepare this macaroni with chicory recipe in advance?

Absolutely! Prepare the casserole completely up to the step where it goes into the oven. Cover the casserole and store it in the refrigerator. When you want to eat, simply bake the chilled gratin for 35 to 40 minutes in a preheated oven at 190°C until the cheese is completely melted and the dish is heated through.

Macaroni with chicory gratin

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50min

•

Next Level

As soon as the chicory season starts again, this recipe is always on our menu. It is a delicious twist on two classics: macaroni with ham and gratinated ham rolls.The combination of soft chicory, tasty strips of ham, and a creamy cheese sauce.By combining the fine bitterness of chicory with creamy pasta, you create a chicory pasta dish that even the fussiest eaters will lick their fingers over. Slide the casserole into the oven for 30 minutes and the whole kitchen will smell wonderful. Enjoy!

Ingredients

What do you need?

Quantity: 4P

650g endive
400g macaroni
200g cooked ham
70g butter
80g flour
600ml cold milk
A pinch of nutmeg
200g grated cheese (100g for the sauce, 100g for the topping)
Pepper and salt to taste

Preparation method

How do you make this?

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Steam the endive. Let it cool and squeeze it well to remove excess moisture.

Melt the butter in a large pot over medium heat until it foams. Then add the flour all at once and let it cook briefly.

Add half of the milk, whisk vigorously to avoid lumps until you have a smooth mixture. Then add the remaining milk and continue whisking until the mixture boils.

Stir half of the grated cheese into the sauce and season with pepper, salt, and nutmeg to taste.

Cook the macaroni according to the cooking instructions on the package.

Cut the ham into strips and add it along with the pre-cooked macaroni to the sauce.

Cut the steamed endive into coarse pieces and stir half into the macaroni mixture. Then pour this into a baking dish.

Spread the remaining endive pieces over the macaroni mixture and sprinkle with the remaining cheese.

Gratin the dish for about 30 minutes in a preheated oven at 190°C until the top is golden brown. Serve the gratin immediately.