Macaroni au Gratin

Ingredients

• 1 pound Macaroni (Broken into 3-inch lengths if using long macaroni)
• 4 ounces Fresh Butter (For the pasta mixture)
• 6 ounces Parmesan Cheese (Freshly grated)
• 6 ounces Gruyère Cheese (Freshly grated)
• 1 tbsp Butter (For the white sauce)
• 1 tbsp All-purpose Flour (For the white sauce)
• 150 ml Milk (Approx. 1/4 pint, for the white sauce)
• 3 slices Bread Slices (For croutons)
• 2 tbsp Oil or Butter (For frying croutons)
• 2 tbsp Fine Breadcrumbs (Bread-raspings)
• 2 tbsp Clarified Butter or Ghee (Melted, for drizzling)
• 4 quarts Water (For boiling pasta)
• 1 tbsp Salt (For pasta water)

Instructions

1. 1Grate the Parmesan and Gruyère cheeses and mix them together. Cut the bread slices into small cubes for croutons.
2. 2In a small saucepan, melt 1 tablespoon of butter. Stir in the flour and cook for 1 minute without browning. Gradually whisk in the milk until smooth and simmer until thickened (about 3-4 minutes). Set aside.
3. 3Bring a large pot of salted water to a boil. Add the macaroni (broken into 3-inch lengths if necessary) and boil until tender but firm to the bite (al dente). Drain well.
4. 4While the pasta boils, heat oil or butter in a frying pan. Fry the bread cubes until golden brown and crisp. Remove and drain on paper towels.
5. 5In a large stew-pan or deep skillet, place the 4 ounces of fresh butter, the drained macaroni, the mixed cheeses, and the prepared white sauce. Place over medium-low heat. Stir continuously and gently until the cheese melts and the macaroni has absorbed the butter and sauce, becoming rich and creamy.
6. 6Transfer the macaroni mixture onto a heatproof serving dish, piling it into a dome shape. Sprinkle the surface with fine breadcrumbs (bread-raspings) and drizzle with the melted clarified butter. Place under a hot broiler (salamander) for 2-3 minutes until the top is lightly browned and bubbling. Garnish the base with the fried croutons and serve immediately.