01 November 2010 ~ 0 Comments

Not your typical Macaroni and Cheese (Pates au gruyère)

Macaroni and cheese is one of those dishes that evokes strong feelings in most people: feelings of home, memories of childhood, family dinnertime. It is the very essence of comfort food. But comfort food doesn’t have to come from a box. This recipe kicks up the traditional a notch or two. So grate up your favorite cheese and sit down to a home cooked classic.


– 1  lb pasta (small-like macaroni, farfalle, or radiatori (the ones I used here), or anything with lots of surface to catch the cheese)
– 4 oz. grated gruyère (or Comte, Emmental, Swiss)
– 4 TBSP butter


– Cook the pasta by following the directions on the package
– Meanwhile, grate the cheese
– Take the butter out of the fridge and cut into small chunks (this will help it melt faster)
– You want to go fast with that last step so that the pasta doesn’t have time to cool down before you mix in the cheese
– Drain the pasta. Mix in the butter and then the cheese (add gradually so that you don’t end up with a big chunk of cheese around your fork!)
– Serve immediately

Bon appétit!

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