Macaroni and Cheese


Preparation info

  • Difficulty


  • Serves

    8 to 10

Appears in

My Best: Paul Bocuse

My Best: Paul Bocuse

By Paul Bocuse

Published 2016

  • About

This dish, most often served in winter, has several regional variations and is always much enjoyed by children and adults alike.

Drink Pairing

A Saint Aubin, premier cru, La Chatenière 2005, from the Domaine Roux Père et Fils.


  • cups (1.5 L) milk
  • Nutmeg
  • Table salt
  • Freshly ground pepper
  • 1 pound 2 ounces (500 g) No. 44 maccheroni
  • ½ cup (120 g) butter
  • ¾ cup (90 g) flour
  • pounds (600 g) thick crème fraîche
  • ounces (150 g) Gruyère cheese


  1. Preheat the oven to 350°F (180°C). Pour the milk into a saucepan. Add 3 level teaspoons of salt.
  2. Grate the nutmeg on top. Add ten twists of the peppermill. Bring to a boil over a high heat. Meanwhile, cook the pasta for 9 minutes in boiling salted water.

  3. When the milk boils, pour in the drained pasta. Let it cook for 2 minutes, then drain it through a strainer placed over a bowl to catch the milk.

  4. Rinse out the pan and melt the butter in it. Pour in the flour, in a steady stream. Mix with a whisk.

  5. Pour the warm milk in, all at once. Stir until it boils. Take it off the heat. Taste, and adjust the seasoning.

  6. Stir in the crème fraîche. Add the maccheroni and mix carefully.

  7. Using a ladle, fill a gratin dish with the maccheroni mixture.

  8. Grate three-quarters of the Gruyère. Cut the rest into thin slices. Cover the dish with grated cheese.

  9. Finish with the slices of cheese, arranging them evenly. Place in the oven and cook for 30 minutes. Serve very hot, straight from the oven, sprinkled with nutmeg.