Savoyard style mac & cheese
Some history
Tomme de Savoie PGI: As its name suggests, Tomme de Savoie fermière is made with milk from a single farm and a single grazing area. This cheese, which has IGP (or PGI – Protected Geographical Indication) status, stands apart by virtue of its grey rind, the sign it has been successfully matured.
Ingredients
- 400g macaroni (or penne)
- 75g Terre de l'Alpe Tomme de Savoie PGI cheese
- 75g Comté PDO cheese
- 60g Terre de l'Alpe Reblochon PDO cheese
- 30g Terre de l’Alpe butter
- 20g flour
- 50cl milk
- 1tsp wholegrain mustard
- 1 pinch of nutmeg
- 1 handful of crushed hazelnuts
- Pepper
Preparation
Heat the oven to 180°C (355°F).
Bring a large amount of salted water to the boil and cook the macaroni for the time stated on the packet for al dente. Strain and reserve.
While the pasta cooks, remove the cheese rinds and cut the cheeses into pieces.
Brown the butter in a saucepan, add the flour and stir briskly to combine. Add the milk gradually, and continue cooking for a few minutes while the mixture thickens.
Add the pieces of cheese. Season with the mustard, nutmeg and freshly-ground pepper, and leave to melt on a low heat.
Place the macaroni in a gratin dish or individual ramekins and cover with sauce.
Sprinkle with crushed hazelnuts and bake for about 10 minutes.
Serve immediately!
Thanks :
Recipe made by Sandrine Saadi (Fraise&Basilic).