French Macaroni and Cheese
|16 oz dry macaroni|
|1 clove garlic, cut in half lengthwise|
|2 Tbsp melted butter|
|1¼ cup crème faîche|
|2 cups Comté Mélodie Gruyère, shredded and divided|
|1/2 tsp salt|
|1/4 tsp ground black pepper|
|1/3 cup dry breadcrumbs|
Preheat oven to 350°F. Prepare the macaroni according to package instructions and drain. While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a 3-quart baking dish. Brush the same surface with the melted butter.
Pour the drained macaroni into the prepared baking dish. Stir the crème fraîche, 1½ cups of the shredded cheese, salt, and pepper into the pasta. Sprinkle the breadcrumbs and the remaining cheese over the surface of the macaroni and cheese.
Bake the casserole, uncovered, 20 to 25 minutes, until it is hot and bubbly throughout and it turns light-golden brown on top. Serve immediately.
Makes 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Per serving: 660 calories; 34g total fat; 20g saturated fat; 90mg cholesterol; 560mg sodium; 63g total carbohydrates; 3g dietary fiber; 23g protein;