This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated - nothing like those little blue boxes of dry, salty mix sold in markets and convenience stores. This dish takes only 40 minutes to prepare, much less than a quarter of which is spent actively cooking. Use this French-style "mac and cheese" as an unexpected side dish on a dinner menu or as the focal point of a winter-themed mountain lodge party.
- 16 ounces small macaroni
- 1 clove garlic (cut in half lengthwise)
- 2 tablespoons butter (melted)
- 1 1/4 cups crème fraiche
- 2 cups Gruyere cheese (shredded)
- 2 cups Cantal cheese (shredded)
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup dry breadcrumbs
- Preheat an oven to 350 F.
- Prepare the macaroni according to package instructions and drain it.
- While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a three-quart baking dish.
- Brush the same surface with the melted butter.
- Pour the drained macaroni into the prepared baking dish.
- Stir the crème fraiche, 1 1/2 cups of the shredded cheese, salt, and pepper into the pasta.
- Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.
- Bake the casserole, uncovered, for 20 to 25 minutes, until it is hot and bubbly throughout and turns light golden brown on top.
- Serve immediately.
|Nutritional Guidelines (per serving)|