My Carolina Kitchen
To prepare authentic macaronade, you must first prepare a stew, either an Estouffade or a Daube, the traditional beef stew of the south of France.
Kosher salt
1 pound elbow macaroni
1 cup liquid reserved from Provençale Beef Daube
1 cup freshly grated Parmesan cheese
Preheat the broiler. Bring a large pot of water to a rolling boil. Salt the water and add the pasta and cook until tender, then drain. Spoon half of the noodles in a 2 quart gratin dish or individual serving dishes. Moisten the noodles with half of the stew liquid. Sprinkle half of the cheese over the noodles, then add remaining noodles, liquid and cheese. Place under the broiler and broil just until the cheese is browned and sizzling.
Adapted from Bistro Cooking by Patricia Wells – serves 4