Mac and cheese by Lionel Rigolet
- 30 min.
- 50 min.
- Main dishes
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 dlfull-fat milk
-
1.5 ggreen curry powder
-
3 gItalian spice mix
Le Gruyère AOP Mac&Cheese
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250 gmacaroni, cooked al dente
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200 gGruyère AOP
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50 gcubed Gruyère AOP
-
30 gbutter
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20 gflour
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30 gbreadcrumbs
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5 gchopped fresh marjoram
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1 pinchnutmeg
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1 pinchof pepper
Preparation
Infused milk
- 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.
- Set aside.
Le Gruyère AOP Mac&Cheese
- 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.
- Sprinkle in 150 g of the grated Gruyère AOP and season with freshly ground pepper and grated nutmeg. Mix well.
- Add the marjoram, the cooked macaroni and the diced Gruyère AOP. Mix well and pour into a baking dish.
- Sprinkle the remaining 50 g of grated Gruyère AOP over the top and finish with the breadcrumbs.
- Bake in a preheated oven at 180°C for about 30 minutes.
- Serve with a baby leaf salad dressed with a little lemon juice and grapeseed oil.