Stéphane Reynaud

Macaronis

Macaroni

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Macaroni being Mère Brazier’s favourite vegetable, we couldn’t leave it out!
  • Long macaroni 500 g
  • Pouring cream

Method

  1. Cook the macaroni in boiling salted water for 8 minutes: it must still be al dente.
  2. Make a roux with the butter and flour, add the cream then cook for 5 minutes. Add the nutmeg and season.
  3. Arrange the macaroni in a gratin dish, cover with the sauce and top with shavings of comté cheese. Cook for