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“You only need a heart full of Grace. A Soul generated by love.” Martin Luther King Jr.

MACARONI AU GRATIN

macaroni au gratin

1 pound elbow macaroni or ditalini pasta

salt and white pepper, to taste

12 tablespoons unsalted butter

1 onion, finely diced

1 cup flour

6 whole cloves

2 bay leaves

6 to 8 cups whole milk

1/2 pound gruyere, grated

1/2 pound brie, rind removed, coarsely chopped

1 tablespoon freshly grated nutmeg

1/4 cup bread crumbs

Cook pasta in a saucepan of boiling salted water until al dente, about 8 minutes, drain and return to pot. Stir in 2 tablespoons of butter, set aside.

Add remaining butter to pan, melt over medium-high. Cook onion until golden, 6 to 8 minutes. Stir in flour, cook for 1 to 2 minutes, then slowly add milk, stirring continuously, until mixture is boiling. Add cloves and bay leaves. Reduce heat to medium, cook, stirring occasionally until thickened, 5 to 7 minutes.

Stir in 1/2 of the gruyere and all of the brie, the nutmeg, salt and pepper. Add the pasta to the sauce and transfer mixture to a 9-by-13-inch baking dish. Top with remaining cheese and the breadcrumbs, dot with extra butter if desired. Bake until golden and bubbly, 40 to 45 minutes.

Enjoy!

Recipe adapted from Saveur

www.saveur.com/

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