Ingredients and Weight:
- Elbow macaroni: 1 pound (454 grams)
- Unsalted butter: 1/4 cup (57 grams)
- All-purpose flour: 1/4 cup (30 grams)
- Milk: 4 cups (1 liter)
- Heavy cream: 1 cup (240 milliliters)
- Swiss cheese, grated: 3 cups (360 grams)
- Gruyere cheese, grated: 1 cup (120 grams)
- Dijon mustard: 1 tablespoon (15 milliliters)
- Nutmeg: 1/4 teaspoon (1.2 grams)
- Salt and pepper to taste
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cook elbow macaroni according to package directions.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and heavy cream.
- Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Remove from heat and stir in Swiss cheese, Gruyere cheese, Dijon mustard, nutmeg, salt, and pepper.
- Stir in cooked macaroni.
- Pour mixture into a greased 9x13 inch baking dish.
- Bake for 25-30 minutes, or until golden brown and bubbly.
Nutritional Information:
- Calories: 450 per serving
- Fat: 25 grams
- Protein: 20 grams
- Carbohydrates: 45 grams
Dish Characteristics:
- Creamy and cheesy
- Rich and flavorful
- Comforting and satisfying
User Comments:
- "This is the best noodle bake I've ever had! The cheeses are perfectly balanced and the Dijon mustard adds a subtle tang."
- "My family loved this dish. It's a great way to use up leftover macaroni."
- "This is a delicious and easy-to-make dish. I will definitely be making it again."
Special Precautions and Tips:
- Be sure to use unsalted butter so that you can control the amount of salt in the dish.
- If you don't have Gruyere cheese, you can substitute another type of Swiss cheese, such as Emmental or Appenzeller.
- Top the bake with bread crumbs or crushed crackers for a crispy topping.
