Macaroni Gratin Mas Antoine
(from teacherrap’s recipe box)
Source: From Antione Bouterin, chef-owner of Bouterin restaurant in Manhattan (from RecipeThing user saymyname)
Serves 8 peopleCategories: Casserole, Macaroni and Cheese, Main Dish, Side Dish
Ingredients
- 2 tablespoons butter
- 1 lb elbow macaroni
- 2 tablespoons flour
- 2 1/2 cups whole milk
- kosher salt
- 6 drops Tabasco sauce
- 1 teaspoon minced fresh thyme
- 1 pinch freshly grated nutmeg
- 2 cups grated swiss cheese
- 3 tablespoons seasoned dry bread crumbs
Directions
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Preheat oven to 400°; butter a 13×9 inch baking dish.
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Bring a large pot of salted water to a boil over high heat; cook macaroni until al dente (8-10 minutes); drain and place in a large bowl.
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In a large saucepan over med-high heat, melt 2 tablespoons butter; sprinkle the flour over it; mix well with a spatula or wooden spoon; cook about 2 minutes.
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Increase heat to high; slowly whisk in the milk; bring to a boil while whisking.
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Add in salt, Tabasco, thyme, nutmeg, and cheese; mix well.
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Decrease heat to medium; cook, stirring, until the cheese is almost completely melted and the mixture is thick.
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Pour the sauce over the macaroni; mix well.
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Pour mixture into buttered pan; sprinkle breadcrumbs over the top.
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Bake on the middle shelf for 25-30 minutes or until brown and firm.
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If the top has not browned, place under a preheated broiler just until brown and crisp.