Serves 4. Cook 300 g macaroni according to package instructions. Drain and set aside. Preheat oven to 180°C. Make the béchamel: Melt 20 g butter in a saucepan, stir in 20 g flour over low heat. Gradually whisk in 40 cl milk until thickened. Season with ½ tablespoon mustard, salt, and pepper. Stir in 135 g grated cheddar until smooth. Mix pasta with sauce in a gratin dish. Top with 60 g breadcrumbs tossed in 20 g melted butter, then 35 g grated cheddar. Bake 30 minutes until bubbly and golden.
Serves 4. Preheat oven to 180°C. Peel and slice 3 onions; sauté in a lightly oiled pan until translucent. Coarsely grate 4 unpeeled zucchini, add to onions, and cook 5 minutes over medium heat, stirring. Mix 100 g light grated Gruyère, 2 eggs, and 2 tablespoons light liquid cream; season with salt and pepper. Spread vegetables in a gratin dish, pour over sauce, and top with 2 crumbled whole rusks for crunch. Bake 15 minutes and serve guilt-free.
Serves 2—no oven needed. Wash and thinly slice 350 g potatoes. Butter a microwave-safe dish. Layer overlapping potato slices, a fish slice (fresh or smoked), oregano, salt, and pepper; repeat until ingredients are used. Add butter slivers, cover, and microwave on high 15 minutes. Pour over a briquette of liquid cream, sprinkle with Parmesan, cover, and microwave 5 more minutes. Ready to enjoy!
