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MACARONI AND CHEESE

Cook the elbow noodles in plenty of boiling salted water until al dente, 10-12 minutes.  Drain.  Return cooked macaroni to saucepan and stir in the cream.  Bring to a boil, then reduce heat and simmer for 6 minutes.  Remove pan from the heat and stir in 2/3 of the cheese, the nutmeg, salt, and pepper.  Preheat the broiler.  Transfer the macaroni mixture to a gratin dish and sprinkle the remaining cheese on top.  Sprinkle the butter over the surface.  Broil until the gratin is bubbling and golden brown, 5-10 minutes.
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1 lb elbow noodles
2/3 cup heavy cream
5 tbsp unsalted butter, softened
2 cups Swiss cheese, grated
1/2 tsp ground nutmeg
salt, pepper
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30
mn
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25
mn
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Ile-de-France
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Pasta, Rice
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Gamay
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