French Style Mac & Cheese

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


  1. Preheat oven to 350 degrees F. Cook and drain noodles according to instructions.
  2. Rub baking dish with cut end of garlic and brush with melted butter.
  3. Pour drained noodles into prepared baking dish.
  4. Stir in crème fraiche, 1 1/2 cups cheese, salt and pepper.
  5. Sprinkle remaining cheese on top of mixture.
  6. Bake uncovered macaroni for 20-25 minutes.

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