Total Time
Prep 30 mins
Cook 30 mins

This was sent to me in a William Sonoma magazine and it's a nice variation on an old classic that tends to be a more grown up taste (IMHO) It calls for cavatappi pasta (a fancier elbow looking pasta) but I couldn't find it so just used elbow. Has more steps than most mac-n-cheese I've made but I feel it's worth it and hope you do too.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Butter 3-4 quart square baking dish.
  3. In 4 quart saucepan over medium heat, melt 6 tablespoons of butter.
  4. Stir in flour, cook, stirring, 1 minuted. Add bay leaf.
  5. Slowly whisk in milk until smooth.
  6. Simmer, whisking occasionally, 14-16 minutes.
  7. Discard bay leaf.
  8. Whisk in creme fraiche and 1 1/2 teaspoon fleur de sel; bring to simmer.
  9. Off heat, stir in 1 1/2 cups each mozzarella and cheedar.
  10. Season with Fleur de sel and white pepper.
  11. In large bowl, combine pasta and cheese sauce.
  12. Stir in 2 cups mozzarella.
  13. Transfer to prepared casserole dish.
  14. Sprinkle with remaining 1/2 cup mozzarella and cheddar, then with bread crumbs.
  15. Bake 30 minutes.
  16. Let stand 10 minutes before serving.
Most Helpful

Oh Yummy!!! Made this as written (we had company) and it makes a lot. I had never used creme fraiche and I love it! I followed the instructions completely except for the fleur de sel (didn't have any) so I used kosher salt. Definately a keeper!!!!! Made for Fall PAC 2012. Thank you for posting and the company thanks you too. P.S. next time I might saute a little onion/garlic to mix in for a little more flavor the DH. I thought it was perfect.

mama smurf October 19, 2012

We have made this three times, and it's wonderful. I use sea salt instead of fleur de sel, and good fresh heavy cream instead of creme fraiche. Works just fine.

Mrs J B October 20, 2012