Thomas Keller’s Macaroni au Gratin

Have I said that I so admire Thomas Keller. He’s, to me, the epitome of intelligence, common sense and creativity in food. He’s just so amazing. I’m so excited to just be able to recreate something from his many books. It was of course delicious and decadent!

Macaroni au Gratin

(Serves 8-10. Yes a real crowd pleaser)

1 lb macaroni

12 tbsp butter

1 cup all-purpose flour

1 medium yellow onion (1/2 minced, 1/2 whole)

6 cloves

2 bay leaves

8 cups whole milk

1 lb cheese (Comte, Fontina or Gruyere), grated

1 tbsp freshly grated nutmeg

1/4 cup bread crumbs

Salt and pepper, to taste

Cook macaroni in boiling salted water until al dente. Drain and transfer to a bowl. Stir in 2 tbsp butter and set aside.

Heat oven to 190 deg C.

Add remaining butter to a pan, and melt over medium high. Cook the minced onion until golden, 6-8 minutes.

Stir in flour, cook 3 minutes. Stud the other half of the onion with the cloves and bay leaves and add to the pan.

Add milk and boil. Reduce heat to medium and cook, stirring occasionally until thickened, 5-7 minutes.

Strain sauce through a fine mesh sieve over macaroni. Stir in 3/4 of the cheese, the nutmeg, salt and pepper and transfer to a 9″x13″ baking dish.

Top with remaining cheese and the bread crumbs.

Bake until golden and bubbly, 45 minutes.

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