This is macaroni and cheese for adults, but children also love it.
![Ingredients for macaroni and cheese](http://rootsliving.com/wp-content/uploads/2009/06/Ingredients-1024x768.jpg)
It’s the French version, called Macaroni au Gratin, from one of my favorite cookbooks, “French Home Cooking,” by Paul Bocuse. But don’t be scared. It’s not one of those complicated, 25-step recipes, some people associate with French cooking. This cookbook is filled with simple recipes that home cooks use: perfect recipes for Rootsliving.
I bought the book in Paris more than 30 years ago in a small bookshop across from the Luxembourg Gardens.
![A casserole of mac and cheese.](http://rootsliving.com/wp-content/uploads/2009/06/AfterOven1-1024x743.jpg)
The most time-consuming part of the recipe is boiling water for the pasta. The recipe calls for using “long macaroni.” I used “bucatini,” which also goes by the name, “perciatelli.” It’s long and thin but tubular, like a thin straw. You could also use penne. And I imagine even elbows, the traditional Mac & Cheese pasta of the U.S., would work well.
![A bowl of macaroni and cheese.](http://rootsliving.com/wp-content/uploads/2009/06/Plated1-1024x768.jpg)
This is more refined than the American Mac & Cheese dish. Instead of cheddar cheese, Gruyere is used. And a touch of nutmeg in the milk and cream sauce takes this dish to another level.
![Tricia taking some macaroni and cheese from the stovetop.](http://rootsliving.com/wp-content/uploads/2009/05/mact.jpg)
It’s great served with salad and a crusty baguette.
The Best Macaroni and Cheese Recipe
This recipe comes from one of my favorite cookbooks, “French Home Cooking,” by Paul Bocuse.
![](http://rootsliving.com/wp-content/uploads/2009/06/Plated3-1024x759.jpg)
Ingredients
- 1 pound long macaroni (I used dried “bucatini,” but you could also use penne or even elbows.)
- 1 clove garlic, peeled and split lengthwise
- 4 1/2 cups milk
- Salt, pepper
- Nutmeg (preferably, fresh ground)
- 3/4 cup, plus 1 tablespoon, of heavy cream
- 4 ounces grated Gruyere cheese
- 2 ounces butter (preferably unsalted), cut into small pieces
Directions
- Step 1 Preheat oven to 350
- Step 2 Cook macaroni in rapidly boiling salted water for 7 minutes, then drain in a colander (do not cool).
- Step 3 Rub a large baking dish with the garlic and butter it well.
- Step 4 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).
- Step 5 Stir in the cream and the macaroni, then pour into the baking dish.
- Step 6 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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