My mother makes an incredible Japanese pasta bake called Makaroni Guratan, which is basically Macaroni Gratin pronounced with a Japanese accent. It is soooo typical of the Japanese to change the spelling of English words to the way Japanese pronounce it. It’s an endless source of amusement for me!
As the name implies, it is macaroni baked in a classic french “gratin” style with a creamy white sauce made from a roux. It was a childhood favourite and I used to nag my mother to make it frequently, but she only ever treated us with it for special occasions. So I got to know Makaroni Guratan as a special occasion dish. As I grew older and started to cook, I realised why she only made it for special occasions….because it is such an effort to make! It requires four separate pots/pans/dishes. FOUR!! A pot to cook the pasta, a saucepan to make the white sauce, a fry pan to sauté the chicken and mushroom and a baking dish to bake it all in. Shoot me now. It is worth the effort. But I only make it for special occasions…..(they do say daughters turn into their mothers….) But I love saucy pasta bakes, so I invented my own creamy tomato one-pot version which is really convenient for midweek meals. I don’t like to cook with cream for midweek meals so this is made using a simple roux base (don’t let that fancy sounding word scare you, it’s just butter + flour that is used as a thickener for the sauce). Also, if you wanted to make a pasta bake as saucy as I’ve made this, you would need three cartons of cream….my arteries are hardening just at the thought!
This pasta bake is based on the same technique I use for my One Pot Saucy Creamy Mac and Cheese. It is not quite as saucy so it holds together better when you serve it, as opposed to the Mac and Cheese which collapses into a pile of cheesy creamy deliciousness. I hope you consider trying it! It’s a great one for midweek. 🙂 I mean, seriously…check out all that creamy tomato sauce!! – Nagi
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