Macaroni With Mimolette and Comte' Cheese

READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 350°F.
  • Grease a baking dish with 1-tablespoon butter and set aside.
  • Bring a large pot of salted water to a full boil. Add pasta and cook until al dente. Drain pasta and toss with olive oil.
  • In a large saucepan melt remaining butter. Whisk in flour and cook roux for 2-3 minutes. Whisk in heavy cream and stir until sauce thickens. Add bay leaf.
  • Add Dijon mustard, Piment D' Espelette, nutmeg, sea salt, white pepper and stir until combined.
  • Fold in Mimolette and Comte' cheese and stir until sauce has thickened.
  • Fold in crème fraiche and fresh herbs.
  • Remove from heat and discard bay leaf.
  • Season with fine sea salt and white pepper to taste.
  • Combine macaroni and cheese sauce into prepared baking dish.
  • Scatter seasoned bread crumbs over top.
  • Place baking dish on a sheet pan. Bake in pre-heated oven at 350 F for 30-minutes.
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