Macaroni Gratin Mas Antoine |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
From Antione Bouterin, chef-owner of Bouterin restaurant in Manhattan. Ingredients:
2 tablespoons butter |
1 lb elbow macaroni |
2 tablespoons flour |
2 1/2 cups whole milk |
kosher salt |
6 drops tabasco sauce |
1 teaspoon minced fresh thyme |
1 pinch freshly grated nutmeg |
2 cups grated swiss cheese |
3 tablespoons seasoned dry bread crumbs |
Directions:
1. Preheat oven to 400°; butter a 13x9 inch baking dish.
2. Bring a large pot of salted water to a boil over high heat; cook macaroni until al dente (8-10 minutes); drain and place in a large bowl.
3. In a large saucepan over med-high heat, melt 2 tablespoons butter; sprinkle the flour over it; mix well with a spatula or wooden spoon; cook about 2 minutes.
4. Increase heat to high; slowly whisk in the milk; bring to a boil while whisking.
5. Add in salt, Tabasco, thyme, nutmeg, and cheese; mix well.
6. Decrease heat to medium; cook, stirring, until the cheese is almost completely melted and the mixture is thick.
7. Pour the sauce over the macaroni; mix well.
8. Pour mixture into buttered pan; sprinkle breadcrumbs over the top.
9. Bake on the middle shelf for 25-30 minutes or until brown and firm.
10. If the top has not browned, place under a preheated broiler just until brown and crisp.
|
|