Gratin de Macaroni- Les Chefs de France

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  • 3/4 pound elbow macaroni
  • 3 cups whole milk
  • 4 tablespoons unsalted butter
  • 1/3 cup flour
  • 1 pinch nutmeg
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded Gruyère cheese
  • 2 tablespoons freshly grated Parmesan cheese
  • Coarse salt and freshly ground black pepper – to taste


  • Preheat oven to 400 degrees.
  • Butter a large baking dish; set aside.
  • Begin cooking macaroni until just al dente, or slightly underdone. (Keep a close eye on your pasta while you cook the sauce – you would not want to overcook it!) Drain and set aside when done.
  • While the macaroni cooks, heat milk in a small saucepan over medium heat – do not let simmer.
  • Melt butter in a medium saucepan.
  • Add flour to melted butter.
  • Stir 1 to 2 minutes, until butter-flour mixture is golden.
  • Slowly whisk in warm milk.
  • Add nutmeg, salt, and pepper.
  • Cook sauce, whisking often, until thickened – about 10 min.
  • Remove from heat.
  • Add heavy cream and half of the Gruyère cheese.
  • Stir until cheese is completely melted.
  • Combine macaroni with cheese sauce.
  • Pour the macaroni and cheese into the large baking dish.
  • Top with remaining half of Gruyère and Parmesan.
  • Cover dish with foil.
  • Bake 10 minutes.
  • Remove foil and continue baking until cheese is golden brown.
  • Remove from oven and let cool for at least 10 minutes before serving.

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