Ingredients (serves 2):
- 1 garlic clove, peeled
- 10g butter, plus extra to grease
- 300ml thin cream
- 1 bay leaf
- 200g macaroni pasta
- 60ml (1/4 cup) olive oil
- Pinch of nutmeg
- 50g (1/4 cup) grated gruyere cheese
- 50g (1/4 cup) grated cheddar cheese
- 50g (1/4 cup) grated parmesan
Directions:
- Preheat oven to 180°C.
- Rub a 25 x 25 x 5cm gratin dish with the peeled garlic clove, then grease dish well. Place the garlic clove, cream and bay leaf in a saucepan, bring to the boil and then set aside for 15 minutes.
- Cook the pasta according to packet directions, then drain and toss with the olive oil. Place the pasta in a large bowl with the infused cream, a pinch of nutmeg, and the gruyere and cheddar cheeses. Season well and stir to combine.
- Tip the macaroni into the gratin dish and sprinkle with parmesan. Dot the top with butter and bake for 30 minutes or until golden and bubbling.
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