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Adult Macaroni and Cheese (but the kids will love it too)
June 9th, 2009 by

Macaroni Au Gratin

Macaroni Au Gratin (Photo by Mark Micheli)

Here’s a recipe from one of my favorite cookbooks, “French Home Cooking,” by Paul Bocuse:

Macaroni Au Gratin

Prep Time: 15 minutes
Cooking Time: About 1 hour, 10 minutes

Ingredients for 6 servings:

1 pound long macaroni

1 clove garlic, peeled and split lengthwise

4 1/2 cups milk

Salt, pepper

Nutmeg (preferably, fresh ground)

3/4 cup, plus tblspoons, of heavy cream

4 ounces grated Gruyere cheese

2 ounces butter (preferably unsalted), cut into small pieces

What to do:

Preheat oven to 350

Cook macaroni in rapidly boiling salted water for 7 minutes, then drain in a colander (do not cool).

Rub a large baking dish with the garlic and butter it well.

Heat the milk in a large saucepan and season generously with salt, pepper, and a just a pinch or two of nutmeg (Note: Nutmeg is strong, especially fresh-ground, and you don’t need much to add flavor).

Stir in the cream and the macaroni, then pour into the baking dish.

Sprinkle with grated cheese, dot with butter, and bake for one hour (the macaroni should bake for a long time; it will finish cooking in the milk and become beautifully browned on top).

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