Macaroni Cheese Recipe:
The recipe use Gruyere because of its smokiness and nuttiness, which paired with Parmigiano (or Grana Padano) and mature Cheddar, two great examples of umami flavour, is a combination made in heaven. Nutmeg goes really well with the Gruyere and adds a different twist to this recipe.
Serves 4 : 35 minutes
300g Garofalo Macaroni
500ml semi skimmed milk
4 heaped tbsp. flour
½ tsp nutmeg (grated)
60g Gruyere - cubed
60g mature cheddar - cubed
40g Parmigiano Reggiano - cubed
Salt and pepper
Boil a copious amount of water (at least one litre per 100 g of pasta), and when the water boils add roughly 2 tbsp. of rock salt. The right al dente time for Macaroni is 9 minutes , so to enjoy fully the Garofalo flavour and “bite”, stick to the advised cooking time! When cooked, drain well.
Whilst the pasta is cooking, place the melted butter and the flour in a heavy bottomed saucepan and mix well until you obtain a paste (roux), which is the main ingredient for béchamel sauce. Gradually add the hot milk to this paste and stir continuously to get a smooth creamy sauce. This will probably take 6-7 minutes.
When ready, season well and add the grated nutmeg. Set aside in a warm place.
Mix the pasta and the béchamel sauce in an oven-proof dish, add the 3 types of cheese and stir well. Place the oven-proof dish in a preheated oven (180C) and cook for 15 minutes until you have a crispy golden top.