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The comforting recipe of Paul Bocuse's macaroni gratin

undefined undefined 22 avril 2020 undefined 09h47

undefined undefined 19 décembre 2023 undefined 13h33

The Editor

Shining star in the culinary world, the eternal Paul Bocuse has left an indelible mark on his art and forever changed gastronomy. So when the chef delivers one of his favorite recipes, we listen while salivating. A classic of Mr. Paul's tables, the macaroni gratin is without a doubt the most generous and comforting dish offered by the triple-star chef. A recipe proposed by l'Académie du Goût.

About this recipe, Mr. Paul used to say: "It's a very simple recipe, very easy to make and it makes a big impression. Obviously, you shouldn't be afraid of eating cream and butter... You can make it lighter, but you'll lose something!" Ingredients 500g macaroni No. 44 1.5l milk 120g butter 90g flour 600g thick sour cream 150g gruyere cheese Nutmeg Fine salt Ground black pepper Step 1 Preheat the oven to 180°C (th. 6). Pour the milk into a saucepan. Add 3 teaspoons of salt. Grate some nutmeg over it. Add 10 turns of the pepper mill. Bring to a boil over high heat. Be careful of the milk that quickly rises without warning. Place a utensil inside, like a skimmer or a ladle: this will prevent it from overflowing. Step 2.Boil the pasta for 9 minutes in salted boiling water. Maccheronis are a variety of macaroni. Some brands have a number on their packaging, which indicates the size of the pasta. You can use any kind of macaroni or perforated pasta (coquillettes) for this delicious gratin. Step 3 When the milk boils, add the drained pasta. Let it cook for 2 minutes, then drain it in a colander placed over a container to collect the milk. Rinse the pot and melt the butter in it. Sprinkle the flour over it. Mix with a whisk. Pour the warm milk all at once. Stir until it boils. Remove from heat. Taste to check the seasoning. Step 4Incorporate the cream and stir. Add the macaroni and mix carefully. Fill a gratin dish using a ladle. Grate three-quarters of the cheese. Cut the remainder into thin slices. Cover the dish with grated Gruyère cheese. Finish with the cheese slices, arranging them evenly. Bake for 30 minutes. Serve piping hot straight from the oven. Step 5: Indulge yourself without moderation! [Image: a delicious dish of macaroni and cheese]