Grandma's Baked Macaroni: Catalan Macarrons Gratinats

The trendiest tables in Barcelona right now aren't serving avocado toast: they're serving tortilla,

bocadillos  and macarrons de l'àvia, grandma's baked macaroni. Bar Bocata, in Gràcia, has helped make this old-school dish fashionable again. This is my home version — not the bar's recipe, just the same idea: macaroni in a tomato and minced-meat sauce, finished with a golden, bubbling cheese crust.

Serves: 4  ·  Prep time: 15 min  ·  Cook time: 55 min  ·  Difficulty: Easy

Ingredients (serves 4)

• 400 g macaroni
• 400 g minced meat (half pork, half beef)
• 1 large onion, finely chopped
• 1 carrot, finely grated (optional, it softens the acidity of the tomato)
• 2 garlic cloves, minced
• 400 g crushed tomatoes
• 100 ml white wine (optional)
• 150 g grated cheese (Mix Emmental and mozzarella)
• 3 tbsp olive oil
• Salt and black pepper
• A pinch of sugar, if the tomato is acidic
• A little butter, for the dish

Method

Start with the sofregit. Heat the olive oil in a wide pan over low heat and cook the onion and carrot with a pinch of salt for 12–15 minutes, until soft and sweet but not browned. Add the garlic and cook for 1 more minute.

Raise the heat, add the minced meat and break it up with a wooden spoon. Brown it for 6–8 minutes. Pour in the wine and let it evaporate for 2 minutes.

Add the crushed tomatoes, salt and pepper, and simmer gently for about 20 minutes, until the sauce is thick and glossy. Taste it: if it is a bit acidic, add a pinch of sugar.

Meanwhile, boil the macaroni in plenty of salted water for 2 minutes less than the packet says. They will finish cooking in the oven. Drain them.

Heat the oven to 220 °C with the grill on. Mix the macaroni with the sauce, pour everything into a buttered baking dish and cover generously with the grated cheese.

Bake for about 10 minutes, until the top is golden and bubbling and the edges are crisp. Let it rest for 5 minutes before serving, so it holds together when you scoop it out.

Frequently asked questions

Why cook the macaroni less than the packet says?
Because they finish cooking in the oven. If you boil them fully, they turn soft and the gratin loses its texture.

Can I make it ahead?
Yes. Assemble the dish up to a day in advance and keep it in the fridge, then add the cheese and bake it just before serving, with 5–10 extra minutes in the oven.

Which cheese works best?
Emmental or Gouda melt well and give a nice golden crust. Mix in a little mozzarella for stretch or some Parmesan for more flavour.

How do I make it creamier?
Stir 3–4 tablespoons of béchamel into the sauce before assembling the dish.

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