Ingredients
- 454 grams elbow macaroni
- 720 mls (about 12 ounces) grated Gruyère cheese
- 720 mls half-and-half
- 4 large egg yolks
- 44 mls unsalted butter, melted, plus more for greasing aluminum foil
- Salt
Directions
- Preheat oven to 325 degrees F. Bring a large pot of salted water to a boil over medium-high heat and cook macaroni according to package directions. Drain and rinse pasta with cool water. Drain well and toss with 2 2/3 cups Gruyère.
- In a small bowl, whisk together half-and-half, egg yolks, and 3 tablespoons melted butter. Pour over pasta and stir to combine. Transfer to a 1 1/2-quart baking dish. Cover with buttered aluminum foil and bake for 30 minutes. Remove from oven, uncover, sprinkle with remaining 1/3 cup Gruyère, and bake until top is golden, 20 to 25 more minutes.
Source: countryliving.com
