Grandma's Macarons
Dive into the heart of Catalonia with this delightful baked pasta dish! Featuring a rich, velvety béchamel sauce, tender meat, and perfectly cooked pasta, this comforting classic is baked to golden perfection. Get ready to savor every creamy bite and impress your family with a taste of Spain right at home!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- nutmeg, salt, and pepper
- fresh tomato
🥛Dairy & Eggs(3)
- butter
- Parmesan, manchego, mozzarella
- milk
🫙Pantry Staples(1)
- flour
📦Other(2)
- bolognese base with garlic, onion, carrots, bay leaves, beef and pork, and a splash of wine
- macarons
👨🍳 Instructions
- 1
Prepare a bolognese base with garlic, onion, carrots, bay leaves, beef and pork, and a splash of wine. Add fresh tomato and let it simmer for an hour.
- 2
While that cooks, make the bechamel sauce with butter, flour, and milk, adding little by little to keep it smooth. Season with nutmeg, salt, and pepper.
- 3
Mix in some bechamel for extra creaminess, add the macarons, and transfer to a tray.
- 4
Top with cheese and bake at maximum heat for 6 to 7 minutes until golden and caramelized.
💡 Pro Tips
- ✓Simmer your bolognese at 185-200°F (barely bubbling) rather than a rolling boil to prevent fat separation and maintain proper emulsification of the meat proteins.technique185-200°F
- ✓Add milk to your bechamel at 140-160°F and whisk constantly to prevent the flour proteins from clumping and creating a lumpy sauce.technique140-160°F
- ✓Use a 4:1 ratio of bechamel to bolognese when mixing to ensure proper moisture distribution and prevent the pasta from drying out during baking.ingredient4:1 ratio
- ✓Preheat your oven to maximum temperature (typically 500-550°F) and bake for exactly 6-7 minutes to achieve Maillard browning on top while keeping the interior creamy.timing500-550°F, 6-7 minutes
- ✓Grate cheese fresh and use 30% aged Parmigiano-Reggiano mixed with 70% whole milk mozzarella for optimal melting properties and browning.ingredient30% Parmigiano, 70% mozzarella
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Grandma's Macarons
Dive into the heart of Catalonia with this delightful baked pasta dish! Featuring a rich, velvety béchamel sauce, tender meat, and perfectly cooked pasta, this comforting classic is baked to golden perfection. Get ready to savor every creamy bite and impress your family with a taste of Spain right at home!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- nutmeg, salt, and pepper
- fresh tomato
🥛Dairy & Eggs(3)
- butter
- Parmesan, manchego, mozzarella
- milk
🫙Pantry Staples(1)
- flour
📦Other(2)
- bolognese base with garlic, onion, carrots, bay leaves, beef and pork, and a splash of wine
- macarons
👨🍳 Instructions
- 1
Prepare a bolognese base with garlic, onion, carrots, bay leaves, beef and pork, and a splash of wine. Add fresh tomato and let it simmer for an hour.
- 2
While that cooks, make the bechamel sauce with butter, flour, and milk, adding little by little to keep it smooth. Season with nutmeg, salt, and pepper.
- 3
Mix in some bechamel for extra creaminess, add the macarons, and transfer to a tray.
- 4
Top with cheese and bake at maximum heat for 6 to 7 minutes until golden and caramelized.
💡 Pro Tips
- ✓Simmer your bolognese at 185-200°F (barely bubbling) rather than a rolling boil to prevent fat separation and maintain proper emulsification of the meat proteins.technique185-200°F
- ✓Add milk to your bechamel at 140-160°F and whisk constantly to prevent the flour proteins from clumping and creating a lumpy sauce.technique140-160°F
- ✓Use a 4:1 ratio of bechamel to bolognese when mixing to ensure proper moisture distribution and prevent the pasta from drying out during baking.ingredient4:1 ratio
- ✓Preheat your oven to maximum temperature (typically 500-550°F) and bake for exactly 6-7 minutes to achieve Maillard browning on top while keeping the interior creamy.timing500-550°F, 6-7 minutes
- ✓Grate cheese fresh and use 30% aged Parmigiano-Reggiano mixed with 70% whole milk mozzarella for optimal melting properties and browning.ingredient30% Parmigiano, 70% mozzarella