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 350F. 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 3-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)|
|Total Fat||41 g|
|Saturated Fat||24 g|
|Unsaturated Fat||12 g|
|Dietary Fiber||4 g|