Macaroni With Mimolette And Comte' Cheese Recipe

Name: Macaroni With Mimolette And Comte' Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb elbow macaroni; 1 tablespoon extra virgin olive oil; 5 tablespoons unsalted butter (Split); 5 tablespoons all-purpose flour; 3 cups heavy cream; 1 bay leaf; 1 tablespoon Dijon mustard; 1 tablespoon chili powder (Piment D' Espeletette); 1/2 teaspoon nutmeg; 1/2 teaspoon fine sea salt; 1/2 teaspoon white pepper; 1 cup creme fraiche; 2 tablespoons fresh marjoram (Chopped); 2 tablespoons fresh parsley (Chopped); 2 tablespoons French thyme (Chopped); 10 ounces mimolette cheese (Grated); 5 ounces comte cheese (Grated); 1 cup seasoned bread crumbs

Servings: persons

1 lb elbow macaroni
1 tablespoon extra virgin olive oil
5 tablespoons unsalted butter (Split)
5 tablespoons all-purpose flour
3 cups heavy cream
1 bay leaf
1 tablespoon Dijon mustard
1 tablespoon chili powder (Piment D' Espeletette)
1/2 teaspoon nutmeg
1/2 teaspoon fine sea salt
1/2 teaspoon white pepper
1 cup creme fraiche
2 tablespoons fresh marjoram (Chopped)
2 tablespoons fresh parsley (Chopped)
2 tablespoons French thyme (Chopped)
10 ounces mimolette cheese (Grated)
5 ounces comte cheese (Grated)
1 cup seasoned bread crumbs

1
Pre-heat oven to 350u00b0F.
2
Grease a baking dish with 1-tablespoon butter and set aside.
3
Bring a large pot of salted water to a full boil. Add pasta and cook until al dente. Drain pasta and toss with olive oil.
4
In a large saucepan melt remaining butter. Whisk in flour and cook roux for 2-3 minutes. Whisk in heavy cream and stir until sauce thickens. Add bay leaf.
5
Add Dijon mustard, Piment D' Espelette, nutmeg, sea salt, white pepper and stir until combined.
6
Fold in Mimolette and Comte' cheese and stir until sauce has thickened.
7
Fold in creme fraiche and fresh herbs.
8
Remove from heat and discard bay leaf.
9
Season with fine sea salt and white pepper to taste.
10
Combine macaroni and cheese sauce into prepared baking dish.
11
Scatter seasoned bread crumbs over top.
12
Place baking dish on a sheet pan. Bake in pre-heated oven at 350 F for 30-minutes.

1283

kcal

Calories

118

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb elbow macaroni, 1 tablespoon extra virgin olive oil, 5 tablespoons unsalted butter (Split), 5 tablespoons all-purpose flour, and more.

Yes, Macaroni With Mimolette And Comte' Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macaroni With Mimolette And Comte' Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions