Break up the broccoli into smaller florets. Slice the onion thinly, and chop the bacon into 1 cm wide strips.
Bring some water to a boil in a pot. Add some salt and cook the macaroni. Before the macaroni is fully cooked, add the broccoli and boil together. When fully cooked, transfer into a colander to drain.
Transfer the broccoli and macaroni into a bowl and drizzle over the oil. Shake in some salt and pepper, and then mix everything together.
Place the margarine or butter into a pan and sauté the bacon. Add the onion and sauté until soft.
Sprinkle the flour into the pan from Step 3 and cook everything well. Add the milk 1 ml at a time and mix thoroughly. Simmer over low heat until the mixture becomes thick.
Add the soup stock granules into the pan from Step 5, and season with salt.
Grease the macaroni dish with some margarine. Add the macaroni and also half of the sauce from Step 6. Mix well. Place the broccoli on top, and pour over the rest of the sauce.
Top with sliced or grated cheese, then bake in a toaster oven for 7-8 minutes.
Story Behind this Recipe
I use this recipe when I'm serving gratin to only a few people. This is my own variation of a recipe that I learned in my home economics class in high school. It's also great with some shimeji mushrooms mixed inside. This recipe uses the minimum amount of macaroni - please add some more if desired.
When you're in a rush: after you drain the macaroni and broccoli in a colander in Step 2, you can mix them directly into the finished sauce from Step 6. Also try adding chicken breast or shrimp when sautéing. In Step 5, Stir the sauce with a wooden or rubber spatula while it is simmering. In Step 8, Take care to bake the macaroni until the surface is nicely browned.