Mac n Cheese (Macaroni au Gratin)

The other day I was in a junk store digging through a pile of books, when I saw a copy of La Bonne Cuisine de Madame E. Saint-Ange. I knew this book had inspired great chefs, including Julia Child. Right Away I knew I had to have it. I paid $10 for it. The cover was a little beat up, but I still thought it was a steal.

When I got home I spent a long time flipping through and skimming each page. This really is a great cookbook. It has a recipe for almost everything. I love macaroni and cheese so I decided I would make Madame E. Saint-Ange's Macaroni au Gratin. I had gotten a new gratin dish for Christmas that was just sitting on top of the stove collecting dust. This recipe would be the perfect chance to use it.

This recipe is only based on the recipe found in the book. The original recipe really didn't make enough to feed all of us. Plus I added much more cheese than the original recipe called for, but I did use the same ingredients and techniques. Here is my version. It is not the typical macaroni and cheese we are used to eating in the South. But, it sure was good. It just had a much more delicate flavor than what we usually eat.


Macaroni au Gratin


16 oz Macaroni
8 oz Gruyere Cheese
4 oz Parmesan Cheese
4 cups Whole Milk
1 shallot, diced fine
2 sprigs of thyme 
2 sprigs of parsley
1/4 cup flour
5 tbs butter, plus more for greasing the dish
Salt, to taste


In a sauce pan over a medium flame add 1 tbs of butter and the diced shallot. Saute for about one minute. Then add the sprigs of fresh herbs and the milk. Bring to a boil. Then turn off the heat. Meanwhile, cook the macaroni according to the package. In another pan over a medium flame melt 4 tbs of butter. Then add 1/4 cup of flour. Cook the flour for about 2 minutes. Remove the sprigs of herbs from the milk. Whisk the warm milk into the butter and flour mixture. Whisk until the mixture starts to thicken. Add the cheese reserving 4 tbs of Gruyere and 2tbs of Parmesan. Whisk until the cheese is melted. Season with salt. Remove from the heat. Drain the macaroni. In a greased oven proof dish put a thin layer of the cheese sauce. Then pour half the cooked macaroni in the dish. Top with half of the cheese sauce. Then add the remaining macaroni and top with the remaining cheese sauce. Sprinkle the top with the reserved cheese and place under the broiler until the cheese is melted.


Here in Alabama most people like lots of black pepper in their macaroni and cheese. So feel free to top with freshly cracked black pepper.