Macaroni and Cream
A classic, rich pasta dish featuring macaroni tossed with butter, cream, and a blend of Gruyère and Parmesan cheeses until the cheese melts into delicious strings ('cobwebs'). Served with crispy toast points or fried bread.
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
- 1Grate the Gruyère and Parmesan cheeses. If using long macaroni, break into 2-inch pieces. Cut the bread slices into triangles or ornamental shapes.
- 2Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (al dente). Drain well.
- 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.
- 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.
- 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.
- 6Transfer to a serving dish. Arrange the fried bread or toast triangles around the edge of the dish and serve immediately.