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“You only need a heart full of Grace. A Soul generated by love.” Martin Luther King Jr.


macaroni au gratin

1 pound elbow macaroni or ditalini pasta

salt and white pepper, to taste

12 tablespoons unsalted butter

1 onion, finely diced

1 cup flour

6 whole cloves

2 bay leaves

6 to 8 cups whole milk

1/2 pound gruyere, grated

1/2 pound brie, rind removed, coarsely chopped

1 tablespoon freshly grated nutmeg

1/4 cup bread crumbs

Cook pasta in a saucepan of boiling salted water until al dente, about 8 minutes, drain and return to pot. Stir in 2 tablespoons of butter, set aside.

Add remaining butter to pan, melt over medium-high. Cook onion until golden, 6 to 8 minutes. Stir in flour, cook for 1 to 2 minutes, then slowly add milk, stirring continuously, until mixture is boiling. Add cloves and bay leaves. Reduce heat to medium, cook, stirring occasionally until thickened, 5 to 7 minutes.

Stir in 1/2 of the gruyere and all of the brie, the nutmeg, salt and pepper. Add the pasta to the sauce and transfer mixture to a 9-by-13-inch baking dish. Top with remaining cheese and the breadcrumbs, dot with extra butter if desired. Bake until golden and bubbly, 40 to 45 minutes.


Recipe adapted from Saveur