Dinner Recipe of the Week: Macaroni and Gruyère Cheese

Gastro

Ingredients

  • 454 grams elbow macaroni
  • 720 mls (about 12 ounces) grated Gruyère cheese
  • 720 mls half-and-half
  • 4 large egg yolks
  • 44 mls unsalted butter, melted, plus more for greasing aluminum foil
  • Salt

 

Directions

  1. Preheat oven to 325 degrees F. Bring a large pot of salted water to a boil over medium-high heat and cook macaroni according to package directions. Drain and rinse pasta with cool water. Drain well and toss with 2 2/3 cups Gruyère.
  2. In a small bowl, whisk together half-and-half, egg yolks, and 3 tablespoons melted butter. Pour over pasta and stir to combine. Transfer to a 1 1/2-quart baking dish. Cover with buttered aluminum foil and bake for 30 minutes. Remove from oven, uncover, sprinkle with remaining 1/3 cup Gruyère, and bake until top is golden, 20 to 25 more minutes.

 

Source: countryliving.com

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