Macaroni gratin from Bouchon by Thomas Keller

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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

  • Rinshin on December 01, 2021

    Excellent classic macaroni au gratin texture. Loved the subtle flavor of onion and clove permeating through the sauce. I used combo Gruyere and regular Swiss cheeses. Added about 1 lb cooked lobster before baking. I have made this without lobster in the past and Loved it. It is not the American style mac and cheese.

  • jodies on May 09, 2015

    Love the texture – creamy and golden brown and crispy on top. However, I found cheesy flavor lacking, even though I added twice the amount of cheese called for in the mornay sauce (and I also used very high-end and delicious French comte cheese). If you're looking for something with a very delicate flavor you might enjoy this.

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