Accessibility links

Macaroni gratin with Comté cheese

divider
macaroni_secondary
  • Ingredients for 4 people
  • 250 grams of macaroni
  • 150 grams of soft white cheese
  • 250 grams of grated Comté cheese
  • 3 eggs
  • 50cl of liquid cream
  • 25 grams of butter
  • Salt and pepper, nutmeg
  1. Preheat the oven at 180°C (th. 6).
  2. Start by adding the soft white cheese to a pan on a low heat. After this has melted, add the 200 grams of grated Comté cheese.
  3. When they are well-mixed, remove the pan from the heat and add the eggs and cream. Then add the salt, pepper and nutmeg.
  4. Cook the pasta al dente in boiling water. Once it’s done, put it in cold water and drain.
  5. Then grease a serving dish, spread the pasta in it, pour the melted Comté cheese on top of it and stir well.
  6. Spread the rest of the grated Comté cheese on top and put it into the oven for 30 minutes.

*Tip: If you have some roast chicken juice, pour it in before putting the gratin to the oven, this will make it even more tasty.

  • Wine advice:
  • Wine from the Jura: Ploussard (red wine) of Pupillin
  • Mâcon Villages (Bourgogne, white).

Get new recipes

Enter your email below to be kept up to date on all of our latest news, recipes and more.

cheese