Macaroni Gratin Mas Antoine

(from saymyname’s recipe box)

Source: From Antione Bouterin, chef-owner of Bouterin restaurant in Manhattan

Serves 8 people

Categories: Casserole, Macaroni and Cheese, Main Dish, Side Dish

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 13×9 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.

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