Mac and cheese by Lionel Rigolet

The ultimate comfort food! This fresh take on the classic Mac&Cheese uses Gruyère AOP to create a creamy, characterful dish with a spicy sweetness. Infused with the aromas of green curry and fresh marjoram, it unleashes a rich, savoury burst with every bite. A hearty meal to indulge in alongside a baby leaf salad for added freshness.

Lionel Rigolet

Ingredients for

4

Note

Attention change of number of people

Infused milk

  • 6 dl
    full-fat milk
  • 1.5 g
    green curry powder
  • 3 g
    Italian spice mix

Le Gruyère AOP Mac&Cheese

  • 250 g
    macaroni, cooked al dente
  • 200 g
    Gruyère AOP
  • 50 g
    cubed Gruyère AOP
  • 30 g
    butter
  • 20 g
    flour
  • 30 g
    breadcrumbs
  • 5 g
    chopped fresh marjoram
  • 1 pinch
    nutmeg
  • 1 pinch
    of pepper

Preparation

Infused milk

  1. Pour the milk into a saucepan, bring to a simmer then remove from the heat. Add the green curry powder and Italian spices, cover with cling film and leave to infuse for 10 minutes. Strain through a fine sieve and press well.
  2. Set aside.

Le Gruyère AOP Mac&Cheese

  1. Melt the butter in a saucepan, add the flour and mix well. Cook for 2 minutes, then gradually pour in the milk, stirring continuously to form a smooth sauce.
  2. Sprinkle in 150 g of the grated Gruyère AOP and season with freshly ground pepper and grated nutmeg. Mix well.
  3. Add the marjoram, the cooked macaroni and the diced Gruyère AOP. Mix well and pour into a baking dish.
  4. Sprinkle the remaining 50 g of grated Gruyère AOP over the top and finish with the breadcrumbs.
  5. Bake in a preheated oven at 180°C for about 30 minutes.
  6. Serve with a baby leaf salad dressed with a little lemon juice and grapeseed oil.
Print

Similar recipes