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I say French style because I found this recipe in a cookbook of that nation, but as often happens with printed recipes, which rarely coincide with what must be done in practice, I had to change the proportions of the ingredients as follows:
Cook the macaroni until two-thirds done in moderately salted water. Put the broth on the fire, bring it to a boil and then add the grated Gruyère cheese and the butter, stirring well with a wooden spoon to help them dissolve. When this is done, immediately pour the broth over the drained, partly cooked macaroni. I say immediately, because otherwise the Gruyère sinks to the bottom and sti