Serves 1
Directions
- 1In a salad bowl, add the raw macaroni.
- 2Add liquid cream and milk.
- 3Add grated Gruyère, a turn of the pepper mill, a little Espelette pepper and nutmeg.
- 4Season with a pinch of salt, mix everything and set aside for a minimum of 1 hour in the fridge.
- 5Pour the preparation into an oven dish.
- 6Add mozzarella on top.
- 7Bake for 25 minutes at 180 degrees.
Ingredients
- 500 g macaroni
- 50 cl crème liquide
- 50 cl lait
- 200 g emmental râpé
- 1 càs sel
- 1 pincée piment d’Espelette
- 1 pincée noix de muscade
- 1 càc poivre
- Mozzarella
Tips
- This recipe can be prepared the day before to be cooked the next day, or in the morning for the evening.
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