Tuesday, 21 October 2014

Macaroni au fromage (le meilleur)

C'est un macaroni (en fait on devrait dire des macaroni) au fromage que ma femme et moi avons fait il y a quelques semaines, quand il a commencé à faire plus frais. C'est de loin la meilleure recette de macaroni au fromage que je connaisse: béchamel avec Boursin et un fromage dur mature (un cheddar par exemple), des tomates et finalement des câpres, l'ingrédient qui fait la différence. Pour le gratin, le même fromage mature pour le couvrir. C'est bon pas rien qu'un peu. Lors d'une soirée froide et grise ou après une dure journée de travail, c'est le traitement prescrit pour le souper. Alors voilà: essayez-le et donnez-moi des nouvelles.
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6 comments:

  1. Ms Misantropia22 October 2014 at 14:31

    Oh. My. God. This looks amazing! I actually told my partner about how amazing it looked. I have to ask you a question, do you pre-boil the macaroni at all before pouring it into the tin with the bechamel - and how do you measure how much pasta vs sauce to put in?

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  2. Gwen Buchanan22 October 2014 at 14:46

    Oh you just made me want to go and cook up a pot of this right now. that looks so good!!!

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  3. Anonymous22 October 2014 at 15:56

    Hi. Yes, the macaroni is pre-boiled before mixing in the dish with the other ingredients. Here is the recipe (by Rose Elliot) though it is from a British recipe book so by weight. We usually forget to add the nutmeg.
    Mrs Vraie Fiction

    350g macaroni
    3 tablespoons olive oil
    3 tablespoons plain flour
    1 pint of milk
    150g boursin cheese with herbs & garlic or black pepper (optional)
    1-2 heaped teaspoons of Dijon mustard
    2-3 tablespoons of capers
    250 g strong cheddar cheese, grated
    Freshly grated nutmeg
    250g cherry tomatoes, halved
    Salt and pepper
    1. Cook pasta

    2. Put olive oil in another pan, add the flour. Stir for a minute or two, until smooth, then add milk, a quarter at a time, whisking after each addition to make a thick sauce.

    3. Remove from heat, and add the Boursin, cheddar (leaving a handful), mustard, capers – and then the cooked, drained macaroni.

    4. Season with grated nutmeg, salt and pepper, then gently stir in the cherry tomatoes.

    5. Put it into baking dish, adding cheddar over top. Cook for 30 mins at gas mark 6/200 C until bubbly and golden.

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  4. Mantan Calaveras23 October 2014 at 09:41

    That's Halloween in a casserole dish for me, (We always had mac 'n' cheese for Halloween at my house).

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  5. Ms Misantropia23 October 2014 at 10:09

    Thank you so much for the recipe!
    I might have this as a side dish at my Halloween party :)

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  6. Anonymous23 October 2014 at 22:31

    Enjoy, but be warned - it's addictive :) Mrs VF

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