Macaroni and Cream

Ingredients

• 0.5 pound Dried Macaroni (or similar tubular pasta) (Approximately 225g)
• 2 ounces Unsalted Butter (Approximately 55g)
• 2 ounces Gruyère Cheese, freshly grated (Approximately 55g)
• 2 ounces Parmesan Cheese, freshly grated (Approximately 55g)
• 3 tablespoons Heavy Cream
• 1 pinch Salt (To taste)
• 1 pinch Black Pepper (To taste)
• 2 slices Bread slices (For garnish)
• 1 tablespoon Oil or Butter (For frying bread (optional, can toast instead))

Instructions

1. 1Grate the Gruyère and Parmesan cheeses. If using long macaroni, break into 2-inch pieces. Cut the bread slices into triangles or ornamental shapes.
2. 2Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (al dente). Drain well.
3. 3While the pasta boils, fry the shaped bread in a little butter or oil until golden and crisp. Alternatively, toast the bread triangles until crisp.
4. 4Place the drained macaroni into a stew-pan or deep skillet over low heat. Immediately add the butter, the grated Gruyère and Parmesan, and the cream.
5. 5Toss the mixture lightly together over the heat until the cheese melts and stretches into strings (described as 'making cobwebs'). Season with salt and pepper.
6. 6Transfer to a serving dish. Arrange the fried bread or toast triangles around the edge of the dish and serve immediately.