■ Added ingredients of your choice - this is what I used this time:
■ Fish sausage
1/2 tablespoon plus
4 to 5 tablespoons
Melting type cheese (or non-melting type)
As much as you like
Salt and pepper
a small amount
Soup stock granules
a small amount
Boil the macaroni following package instructions.
Drain the macaroni, and mix it with the cut up fish sausage, cake flour and soup stock granules. Add a little salt and pepper to taste.
Put the mixed ingredients in aluminium cups, top with a 1/2 teaspoon each of butter, and put in 2 to 2 1/2 tablespoons each of milk.
Top with cheese, and bake in a toaster oven for about 10 minutes. When the milk is bubbling they are done.
If you don't want the cheese to get burned, put it on halfway through the cooking process, or add it lastly and let it melt with residual heat.
If you think it's too loose and liquid after cooking, add more cheese and it will be fine. Bake the cups on a baking sheet since they boil over sometimes.
I used No. 8-sized aluminium cups this time.
This version is made with peeled shrimp and green beans, although they're a bit hard to see.
I used frozen seafood mix only in this version. It's on the bottom of the left side box.
This is an imitation of a certain brand of frozen gratin cups. I still can't get the same soft texture though.
Story Behind this Recipe
Ready-to-bake frozen gratin cups are available, but I can't be buying them all the time, so this is what I make whenever I put a gratin cup in a bento. They can be made very easily so they're great for busy mornings.
Don't let the milk overflow the baking cup. If the gratin is loose, add some cheese. You can use any ingredients you like - frozen mixed seafood, bacon, green beans, etc. - whatever you have in the refrigerator. If the gratin cups are too packed the top part becomes hard, so I recommend just having enough that they're floating in the milk.