Macaroni au gratin from Saveur Magazine, November 2014 (#169) (page 74)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spiced honey-glazed spiral ham; Bouchon roast turkey

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Fontina or Gruyère for Comté.

  • chawkins on January 24, 2022

    I made a quarter of the recipe in a loaf pan and use gruyere. Delicious, creamy interior with a great crust. The nutmeg and clove flavor were quite prominent.

  • Rinshin on May 06, 2016

    Just the way we like our macaroni au gratin. I don't like overly cheesy mac and cheese and prefer ones made with plenty of bechamel or mornay sauce. The inside was very creamy and outside crispy. I added some sliced sausages and leftover steamed brussels sprouts. Mine was ready in 40 min instead of 45 min.

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