Picture courtesy of tripadvisor.com |
I have not gotten around to dining here yet. I have always wanted to try the mac & cheese there so I just decided to make it at home. This was my very first time trying Gruyere cheese. My husband & I were not fans of this recipe but that was only because we didn't like the cheese. If you are a fan of Gruyere you will love this recipe. It took me exactly one hour to make this start to finish. It is VERY creamy & filling!
Makes 4 servings
Ingredients
- 3/4 pound elbow macaroni
- 3 cups whole milk
- 4 tablespoons unsalted butter
- 1/3 cup flour
- 1 pinch nutmeg
- 1/2 cup heavy cream
- 1 1/2 cups shredded Gruyère cheese
- 2 tablespoons freshly grated Parmesan cheese
- Coarse salt and freshly ground black pepper - to taste
Instructions
- Preheat oven to 400 degrees.
- Butter a large baking dish; set aside.
- Begin cooking macaroni until just al dente, or slightly underdone. (Keep a close eye on your pasta while you cook the sauce - you would not want to overcook it!) Drain and set aside when done.
- While the macaroni cooks, heat milk in a small saucepan over medium heat - do not let simmer.
- Melt butter in a medium saucepan.
- Add flour to melted butter.
- Stir 1 to 2 minutes, until butter-flour mixture is golden.
- Slowly whisk in warm milk.
- Add nutmeg, salt, and pepper.
- Cook sauce, whisking often, until thickened - about 10 min.
- Remove from heat.
- Add heavy cream and half of the Gruyère cheese.
- Stir until cheese is completely melted.
- Combine macaroni with cheese sauce.
- Pour the macaroni and cheese into the large baking dish.
- Top with remaining half of Gruyère and Parmesan.
- Cover dish with foil.
- Bake 10 minutes.
- Remove foil and continue baking until cheese is golden brown.
- Remove from oven and let cool for at least 10 minutes before serving.
Before going in oven. |
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