Paul Bocuse Mac & Cheese

Preparation: 20 Minutes
Cuisson: 35 Minutes
Portions: 8-10


6  1/2 cups of milk

1/2 tsp of nutmeg

1lb Ziti Macaronis pasta RUMMO

3 oz of butter

2 oz of flour

1 1/2 cups of sour cream (or mascarpone)

1 cup of Gruyère des Grottes cheese

Salt and pepper


1. Preheat over to 180C (350F)

2. In a casserole, pour milk, add 3 tsp of fine salt, grate nutmeg and season with pepper. Bring to a boil on high heat. Reserve.

3. Cook pasta in salted boilling water for 4 minutes less than indicated on package. Strain pasta and add to boilling milk. Continue cooking pasta for 2 minutes, strain again, collecting the milk.

4. Rince casserole and melt butter. Lightly sprinkle in flour and wisk. Pouring all the milk, stir until the mixture comes to a boil. Remove from heat and taste seasoning. Stir while incorporating sour cream. Add pasta and stir carefully. Fill oven dish with mixture using a ladle.

5. Grate 3/4 of the cheese and cut remaining into thin slices. Cover the dish with grated cheese, and layer the slices evenly on top. Bake in oven for 30 minutes. Let dish rest for 15 minutes before serving.

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