Rating: 5 stars 5
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A French recipe that uses Gruyere instead of Cheddar cheese. Great sophisticated side dish for steaks and roasts.

Recipe Summary

prep:
10 mins
cook:
24 mins
additional:
1 day 30 mins
total:
1 day 1 hr 4 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until halfway cooked, about 4 minutes. Drain.

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  • Combine heavy cream, milk, and 1/2 of Gruyere cheese in a large bowl. Add elbow macaroni and mix well; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for 24 hours.

  • Bring the macaroni mixture to room temperature, 30 minutes to 1 hour. Pour into a 2-quart baking dish. Sprinkle remaining Gruyere cheese on top.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Bake in the preheated oven until golden and crispy, 15 to 20 minutes.

Cook's Note:

Substitute Swiss cheese for the Gruyere if desired.

Nutrition Facts

507 calories; protein 13.6g; carbohydrates 31.8g; fat 37g; cholesterol 132.6mg; sodium 139.2mg. Full Nutrition
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