— that glorious food that is both side dish and main dish.
The dish is so well loved that it’s even made its way onto the menu over the years for the Epcot Food and Wine Festival in the France Marketplace Booth. Will it make the cut for the 2014 Food and Wine Festival? Only time will tell!
But for the mac and cheese lover, this dish has everything! Sharp, tangy Gruyère cheese, golden crust, and it’s plenty big enough to share — if you want to! (Confession: Usually I don’t want to.)
But what are you to do if your next advance dining reservation for this wonderful spot is months off, and you’re craving some of this awesomeness, like, yesterday???
Why, make it at home, of course! Because with this recipe, the cheesy power is in your hands.
Gratin de Macaroni
Les Chefs de FranceIngredients:
3/4 pounds elbow macaroni or rigatoni
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
1. Preheat oven to 400 degrees Fahrenheit.
2. Butter a large baking dish; set aside.
3. Begin cooking macaroni until just al dente, or slightly underdone. Drain and set aside when done.
4. While the macaroni cooks, heat milk in a small saucepan over medium heat – do not let simmer.
5. Melt butter in a medium saucepan.
6. Add flour to melted butter.
7. Stir 1 to 2 minutes, until butter-flour mixture is golden.
8. Slowly whisk in warm milk.
9. Add nutmeg, salt, and pepper.
10. Cook sauce, whisking often, until thickened – about 10 minutes
11. Remove from heat.
12. Add heavy cream and half of the Gruyère cheese.
13. Stir until cheese is completely melted.
14. Combine macaroni with cheese sauce.
15. Pour the macaroni and cheese into the large baking dish.
16. Top with remaining half of Gruyère and Parmesan.
17. Cover dish with foil.
18. Bake 10 minutes.
19. Remove foil and continue baking until cheese is golden brown.
20. Remove from oven and let cool for at least 10 minutes before serving.
With summer on its way, we don’t have too many more cool nights to enjoy a comfort dish like this. So I say, let’s grab some Gruyère and get going with the goodness! Who’s with me?
Can you resist a good Gratin de Macaroni recipe? Me neither! Let us know when you’ll be making this incredible dish by sounding off in comments!