Macaroni With Mimolette And Comte Cheese Recipes

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

MACARONI WITH MIMOLETTE AND COMTE' CHEESE

Steps:

• Pre-heat oven to 350°F.
• Grease a baking dish with 1-tablespoon butter and set aside.
• Bring a large pot of salted water to a full boil. Add pasta and cook until al dente. Drain pasta and toss with olive oil.
• In a large saucepan melt remaining butter. Whisk in flour and cook roux for 2-3 minutes. Whisk in heavy cream and stir until sauce thickens. Add bay leaf.
• Add Dijon mustard, Piment D' Espelette, nutmeg, sea salt, white pepper and stir until combined.
• Fold in Mimolette and Comte' cheese and stir until sauce has thickened.
• Fold in crème fraiche and fresh herbs.
• Remove from heat and discard bay leaf.
• Season with fine sea salt and white pepper to taste.
• Combine macaroni and cheese sauce into prepared baking dish.
• Scatter seasoned bread crumbs over top.
• Place baking dish on a sheet pan. Bake in pre-heated oven at 350 F for 30-minutes.