Description
A classic French macaroni gratin that combines creamy macaroni with a rich béchamel sauce and a golden cheesy crust.
Ingredients
Scale
- 250 g de macaroni
- 700 ml de lait entier
- Salt and pepper to taste
- Ground nutmeg to taste
- 60 g of butter
- 45 g of flour
- 300 g of crème fraîche
- 50 g of Gruyère cheese, grated
Instructions
- Boil water in a large pot and add salt. Cook the macaroni for 5 minutes until al dente. Drain and set aside.
- Heat milk in another pot, adding salt, pepper, and nutmeg. Add the macaroni to the boiling milk and cook for an additional 2 minutes, stirring occasionally. Drain, reserving the milk.
- Melt the butter in the pot, add the flour, stirring with a whisk. Gradually whisk in the reserved milk until smooth and cook until thickened.
- Mix the crème fraîche into the béchamel until boiling. Add the macaroni and combine well. Pour into a baking dish and sprinkle with grated Gruyère cheese.
- Preheat a conventional oven to 180°C (350°F) and bake for 45 minutes, or if using a steam cooker, place in the cooker with a bit of water and cook for 30 minutes, then turn to high for 15 minutes. Let rest for 10 minutes before serving.
Notes
For a crunchier texture, consider adding a layer of breadcrumbs on top before baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
Keywords: gratin, macaroni, French cuisine, comfort food, béchamel