Vermicular | Macaroni Gratin

Macaroni Gratin

Tailored for: Musui–Kamado
or
Oven Pot Click to Modify
Cooking Flow
Cook
53 min
Cooking Mode

[LOW] 30 min

[MED] 3 min + 10 min

+ OVEN 480°F 10 min

Ingredients

⅔ lb chicken thigh, skinless, boneless, cut into 1" pieces
Kosher salt and freshly ground black pepper

8 shrimp, peeled, deveined, tails removed
1 medium onion, sliced
10 mushrooms, stemmed, sliced
1 cluster shimeji mushrooms, stemmed, separated
2 bay leaves
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper

1/3 cup elbow macaroni or penne, al dente
1 head of broccoli, cut into small florets, lightly boiled
5 tablespoons (70 g) unsalted butter
70 g bread flour

2 ⅛ cups (500 ml) milk
⅞ cup (100 g) shredded mozzarella cheese
½ cup (20 g) panko breadcrumbs

DIRECTIONS
  1. Season chicken with salt and pepper. Set aside.

  2. Add butter to the pot and heat over [LOW] heat. Once melted, add onion, chicken, shrimp, mushrooms, shimeji and bay leaf. Sprinkle with salt and pepper, and lightly stir. Cover and simmer over [LOW] heat for 30 minutes.

  3. Add in bread flour and cook over [MED] heat for 3 minutes. Stir frequently to prevent scorching.

  4. Gradually add in milk (in three portions) and continue to stir while simmering over [MED] heat for about 10 minutes. Once thickened, add in macaroni and broccoli. Then add cheese and breadcrumbs on top in that order.

  5. Preheat oven to 480°F (250ºC). Bake uncovered for 10 minutes or until golden on top. Remove from oven and serve warm.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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