I stayed with the girls this past weekend and felt it would be the perfect opportunity to whip up some ol’ Southern comfort food. With a few French ingredient adjustments, the macaroni and cheese came out of the oven a winner.
Crème fraiche is used as the milky base in this recipe, which added a bit of tanginess to the dish. Cantal, Emmental and Gruyere cheeses gave the macaroni a perfect, ooey-gooey and flavorful balance. The original recipe called for a bread crumb topping, but I left that part out.
Fun fact: French kids don’t love cheese. While in America, children’s diets are built on macaroni and cheese, grilled cheese and cheese dip, in France it’s a different story. The six year old refused to try this recipe and the others weren’t as excited as a bunch of American kids would be. Ironic since cheese is typically exalted in French culture…by adults.
French Style Mac & Cheese
- 16 oz. uncooked noodles
- 1 clove of garlic, cut in half lengthwise
- 2 tbsp melted butter
- 1 1/4 cps crème fraiche
- 2 cups shredded Gruyere, Cantal, Emmental cheeses
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 350 degrees F. Cook and drain noodles according to instructions.
- Rub baking dish with cut end of garlic and brush with melted butter.
- Pour drained noodles into prepared baking dish.
- Stir in crème fraiche, 1 1/2 cups cheese, salt and pepper.
- Sprinkle remaining cheese on top of mixture.
- Bake uncovered macaroni for 20-25 minutes.