seen by Mathilde Dewilde
Ingredients for 6 to 8 persons :
120g butter plus more for the gratin dish
A de-crusted baguette, diced into small cubes
200g of oyster mushrooms
100g of chesnut mushrooms
20cl crisp, dry Chasselas (Fendant from Valais – Switzerland) or Sauvignon Blanc
1.3 liter milk
125g flour
2 tsp salt, plus more for the macaroni water
¼ tsp grated nutmeg
¼ tsp ground black pepper
¼ tsp cayenne pepper
350g of grated Comte
150g of grated Mimolette
225g grated Gruyère
500g elbow macaroni
Preheat the oven to 190°C
Preparation : 20 mn
Cooking : 50 mn
Mac ‘n’ Cheese French style
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Mac ‘n’ Cheese French style
« Americans are not the only ones who can make Mac’N’Cheese and with this French recipe, I’m sure to make a lot of people jealous! A 100% ‘Comfort Food’ recipe as they say! »
Step 1. Butter a large gratin dish. Set aside.
Step 2. In a small saucepan over medium heat, melt 2 tablespoons butter and add the diced bread. Cook until golden. Set aside.
Step 3. In a saucepan over high heat, melt 2 tablespoons butter and add the mushrooms.
Step 4. Once the juice has evaporated, pour 10cl of white wine and stir for a couple of minutes. Set aside.
Step 5. Warm the milk in a saucepan over medium heat.
Step 6. Melt the remaining butter in a high-sided skillet over medium heat.
Step 7. When the butter bubbles, add the flour. Cook and stir for 1 minute.
Step 8. While whisking, add 10cl of white wine and let it cook for 2 minutes.
Step 9. Then, add the hot milk a little at a time to keep the mixture smooth.
Step 10. Continue cooking, whisking constantly, until the mixture bubbles and thickens, for 8 to 12 minutes.
Step 11. Remove the pan from heat. Stir in the salt, nutmeg, peppers, 300g of the Comté/Mimolette mix and 100g of gruyere. Set the cheese sauce aside.
Step 12. Cover a large pot of salted water and bring to a boil.
Step 13. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes.
Step 14. Transfer macaroni to a colander, rinse under cold water and drain well. Stir the macaroni into the cheese sauce.
Step 15. Pour mixture into the gratin dish. Sprinkle the remaining Comté/Mimolette mix and gruyère and bread crumbs over top. Bake until golden, about 30 minutes. Serve with salad
Creative culinary tip : « I make my own recipe and remove the mushrooms while changing the cheeses with other varieties such as blue cheese and Reblochon – without the crust – for example »
