Macaroni and Cheese
My Best "Paul Bocuse" BookThis dish is most often served in winter, has several regional variations, and is always much enjoyed by children and adults alike.
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Servings 8
Ingredients
- 1.5 lt milk
- nutmeg
- salt
- freshly ground pepper
- 500 gr No.44 maccheroni pasta
- 1/2 cup butter
- ¾ cup flour
- 600 gr thick fresh cream
Instructions
- Preheat the oven to 350°F (180°C) Pour the milk into a saucepan. Add 3 level teaspoons of salt. Grate the nutmeg on top. Add ten twists of ground pepper Bring to a boil over high heat. Meanwhile, cook the pasta for 9 minutes in boiling salted water.
- When the milk boils pour in the drained pasta. let it cook for 2 minutes, then drain it through a strainer placed over a bowl to catch the milk
- Rinse out the pan and melt the butter in it. pour in the flour, in a steady stream. mix with a whisk.
- Pour the warm milk in, all at once. stir until it boils. Take it of the heat. Taste, and adjust the seasoning.
- Stir in the fresh sour cream, add the macaroni, and mix carefully.
- Grate three-quarters of the gruyere. cut the rest into thin slices. cover the dish with grated cheese.
- finish with the slices of cheese, arranging them evenly. place in the oven and cook for 30 minutes. serve very hot, straight from the oven, sprinkled with nutmeg.