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Gratin de Macaroni

Source of Recipe


Bistro Campagne (Chicago, Illinois)






List of Ingredients



• 1/4 cup grated Emmenthal cheese (see Note)
  
• 1/4 cup grated Gruyère cheese (see Note)
  
• 1/4 cup grated skim mozzarella
  
• 1/2 cup heavy cream
  
• 1 cup cooked macaroni
  
• Pinch grated nutmeg
  
• Sea salt, to taste
  
• White pepper, to taste
  
• 1 tsp egg yolk
  
• 1/4 cup grated Parmigiano-Reggiano
  






Instructions



1. Start by finely grating all of the cheeses.
   
   
2. Use a large sauté pan to reduce the cream by half, then add the first 3 cheeses, nutmeg, salt, pepper and pasta. Stir continuously until all of the cheeses are melted.
   
   
3. Remove from the heat, and then stir in the egg yolk. Pour mixture into a gratin dish or small ovenproof bowl. Sprinkle grated Parmigiano-Reggiano over the top of the mixture and brown under the broiler. Serve bubbling hot.
   
   ..........
   
   NOTE:
   
   If Emmenthal or Gruyère is unavailable, use a high-quality Swiss-style cheese.