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Gratin de Macaroni




Source of Recipe


NBC


List of Ingredients




1/4 cup Emmenthal cheese, grated ($0.98)
1/4 cup Gruyere cheese, grated ($0.68)
1/4 cup skim mozzarella, grated ($0.42)
1/2 cup heavy cream ($0.65)
1 cup cooked macaroni ($0.17)
1 pinch grated nutmeg ($0.02)
Sea salt, to taste ($0.01)
White pepper, to taste ($0.01)
1 teaspoon egg yolk ($0.10)
1/4 cup Parmigiano-Reggiano, grated ($1.15)



Recipe



Start by finely grating all of the cheeses. (If Emmenthal or Gruyere is unavailable, use a high-quality Swiss-style cheese.)

Use a large sauté pan to reduce the cream by half, then add the first three cheeses, nutmeg, salt, pepper and pasta. Stir continuously until all of the cheeses are melted.

Remove from the heat, and then stir in the egg yolk. Pour mixture into a gratin dish or small ovenproof bowl. A soufflé cup will work if you do not have a gratin dish.

Sprinkle grated Parmigiano-Reggiano over the top of mixture and brown under the broiler. Serve bubbling hot.