|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 41g||52%|
|Saturated Fat 24g||120%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's no such thing as having too many recipes for mac and cheese, and this one is likely different from others you've tried before. The French feel brings a certain something to this humble comfort food dish—heightening it ever so much with the addition of crème fraîche, along with Gruyère and Cantal cheeses.
This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated; it's nothing at all like those little blue boxes of dry, salty mix sold in markets and convenience stores. It's also different from casserole-type mac and cheeses. This is fancy mac and cheese.
French mac and cheese 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.
Preheat the 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 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 cheeses, salt, and pepper into the pasta.
Sprinkle the breadcrumbs and the remaining Gruyère and Cantal 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.
How to Store and Freeze French Mac and Cheese
Any leftover mac and cheese will keep for three to five days, covered, in the refrigerator. For longer storage, you can freeze mac and cheese safely for at least three months.