How to make it

  • Preheat oven to 350.
  • Butter 2 quart casserole dish and coat with dry bread crumbs
  • Set Aside
  • Melt 4 Tablespoons butter in a 4 quart saucepan
  • Add shallots and cook over low heat until soft, not browned.
  • Add pepper and salt, flour and mustard.
  • Cook, stirring constantly over medium low heat for 3 to 4 minutes, until smooth & bubbly
  • Add milk, cream and brandy
  • Cook stirring constantly until mixture simmers and thickens Do Not Boil
  • Add nutmeg
  • Turn heat to Low
  • Add a little of the white sauce to beaten egg and combine.
  • Add egg mixture to sauce, stirring constantly Do Not Let Boil
  • Add 6 ounces gruyere, the comte and Petit Basque
  • Stir until cheeses are melted, then Turn Heat OFF.
  • Add several turns of black pepper
  • Taste the sauce and adjust seasonings, if necessary
  • While sauce is being prepared, cook pasta in boiling salted water until Almost done
  • Drain pasta and and turn into large bowl
  • Add sauce and stir
  • Pour macaroni and cheese into prepared casserole dish and and top with 3 ounces grated gruyere and 1/4 cup bread crumbs.
  • Bake for 30 minutes until top is lightly browned
  • Take casserole out of oven and turn oven to BROIL
  • Adjust oven rack
  • Return casserole to oven and broil for 1 to 2 minutes to crisp the top
  • Watch Carefully
  • Remove casserole from broiler and let rest for 10 minutes before serving

Reviews & Comments 1

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    " It was excellent "
    canzi ate it and said...
    Oh man! I wish I had all the ingredients for this one! Yay for cooking with BOOZE!
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