Macaroni and Cheese (French Macaroni au Fromage)

This French macaroni and cheese recipe tastes velvety smooth, rich, and just a touch sophisticated - nothing like those little blue boxes of dry, salty mixessold in stores. This dish takes a few minutes to prepare, and only 25 minutes in the oven. It is the easiest mac and cheese that I have ever made, since the crème fraîche means that there is no sauce to make, only cheese to grate. Use this French-style "mac and cheese" as an unexpected side dish on a dinner menu or as the focal point of a winter-themed mountain lodge party.

16 oz small macaroni shells (450 g)
1 clove garlic, cut in half lengthwise
2 Tbsp. butter, melted
1¼ cups crème fraîche
2 cups Gruyère cheese, shredded
2 cups Cantal cheese, shredded
½ tsp. kosher or sea salt
¼ tsp. black pepper, freshly ground
1/3 cup dry breadcrumbs (optional)

Preheat an oven to 355°F (180°C, Gas Mark 4).

Prepare the macaroni according to package instructions and drain it.

While the macaroni is boiling, rub the cut end of the garlic across the entire inner surface of a 3 qt baking dish. Brush the same surface with the melted butter.

Pour the drained macaroni into the prepared baking dish.

Stir the crème fraiche, 1½ cups of the shredded cheese, salt, and pepper into the pasta.

Sprinkle the breadcrumbs (if desired) and the remaining cheese over the surface of the macaroni and cheese.

Bake the casserole, uncovered, for 20-25 minutes, until it is hot and bubbly throughout and turns light golden brown on top.

Serve immediately.

Makes 6 servings.