Macaroni Gratin

Ingredients · for 4 (scales to your household)

• 5 oz Shrimp $3.69
• 8 oz Boneless, skinless chicken thigh $3.18
• 2 Tbsp Sake $0.45
• 1 Tbsp Extra-virgin olive oil $0.18
• 1/8 tsp Kosher/sea salt $0.01
• 1/4 tsp Freshly ground black pepper $0.03
• 4 Tbsp Unsalted butter $0.81
• 1/2 Onion $0.30
• 4 oz Cremini mushrooms $1.22
• 1 Tbsp Mirin $0.17
• 6 Tbsp All-purpose flour $0.10
• 2 1/2 cups Whole milk $1.06
• 1/2 cup Heavy whipping cream $1.20
• 1 tsp Kosher/sea salt $0.05
• 1/2 tsp White pepper powder $0.03
• 8 oz Uncooked elbow macaroni $1.53
• 1 Tbsp Kosher/sea salt (for pasta water) $0.15
• 2 oz Gruyere cheese $2.84
• 2 oz Parmigiano-Reggiano (Parmesan) cheese $1.81
• 3 Tbsp Panko (Japanese breadcrumbs) $0.12
• 1 tbsp Chives (optional) $0.26

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Gather all the ingredients.
2. To Prepare Ingredients
3. If your shrimp come with veins, peel the shell, remove the tail, and devein by scoring the back of shrimp and removing the black veins. Put the shrimp in a small bowl and add 1 Tbsp sake. Coat the shrimp well with sake to remove the smell.
4. Cut the chicken into small bite-size pieces, about 1-inch (2.5 cm) cubes. Put them in a small bowl and add 1 Tbsp sake to remove the smell.
5. Thinly slice the onion. Cut the mushrooms into ¼-inch (6 mm) thick slices.
6. Heat a large frying pan over medium heat and add 1 Tbsp olive oil. I use a Le Creuset 3.75QT braiser, which you can put in the oven and serve directly. Add the shrimp in a single layer.
7. Season with salt and black pepper and cook until the bottom side changes color.
8. Flip and cook the other side. When both sides achieve nice pink color, transfer to a plate. Do not overcook the shrimp. The remaining heat will continue to cook the shrimp, and later when the shrimp is cooked in the white sauce.
9. In the same pan, add the 4 Tbsp (56 g) butter to the pan and let it melt over medium heat. Don’t worry, this 4 Tbsp is for making the white sauce; you will need this much fat to make enough white sauce for your macaroni. Add the onion and sauté until it is coated with butter.
10. Add the chicken and cook, stirring occasionally, until no longer pink. Season with salt and black pepper.
11. When the chicken is no longer pink, add the mushrooms and coat with the oil.
12. Add the shrimp back into the pan. Add 1 Tbsp mirin to the mixture and quickly coat with the ingredients.
13. Turn the heat to medium-low and gradually add 6 Tbsp all-purpose flour to the mixture, stirring to combine with the ingredients.
14. If the bottom of the pan is getting burnt, turn off the heat until you blend the flour with ingredients, then turn the heat back on to continue this process. Once the flour is well blended, cook for 2 minutes.
15. Then gradually add the milk, ¼ cup at a time.
16. Blend with the mixture well before you add the next ¼ cup of milk. The mixture will continue to thicken as you cook.
17. Once all the milk is incorporated, add heavy whipping cream and cook for 3-5 minutes, stirring frequently.
18. At this stage, you need to taste the white sauce and add salt and white pepper to taste. Remember to season a bit more than you would normally do. You will add in macaroni later, which makes the sauce less salty. Turn off the heat and set aside.

Per serving