Ingredients

The following ingredients have 4 Servings
  • olive oil
  • 2 cups elbow macaroni (cooked in boiling salted water for 5 minutes, then drained)
  • 6 oz shredded cheese (I used sharp white cheddar and Gruyere)
  • 3 Tbsp unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • freshly grated nutmeg
  • salt and fresh cracked black pepper

Instruction

  • Set oven to 375F
  • Drizzle a little olive oil in the bottom of a gratin dish, casserole, or cast iron skillet.
  • Layer 1/3 of the macaroni on the bottom. Top the pasta with 1/3 of the cheese. Dot with butter, and sprinkle with a pinch of nutmeg and cracked black pepper.
  • Repeat this two more times for a total of three layers.
  • Mix the milk and cream together and pour over the gratin.
  • Bake the gratin for about 25 minutes, until bubbling. Set it under the broiler for the last minute or two if you like your crust browner, but watch it like a hawk.