Ingredients
- 6 dl full-fat milk
- 1,5 g green curry powder
- 3 g Italian spice mix
- 250 g macaroni, cooked al dente
- 200 g Le Gruyère AOP
- 50 g cubed Gruyère AOP
- 30 g butter
- 20 g flour
- 30 g breadcrumbs
- 5 g chopped fresh marjoram
- 1 pinch nutmeg
- 1 pinch of pepper
Instructions
- Pour the milk into a saucepan, bring to a simmer then remove from the heat. Add the green curry powder and Italian spices, cover with cling film and leave to infuse for 10 minutes.
- Strain through a fine sieve and press well.
- Set aside.
- Melt the butter in a saucepan, add the flour and mix well. Cook for 2 minutes, then gradually pour in the milk, stirring continuously to form a smooth sauce.
- Sprinkle in 150 g of the grated Gruyère AOP and season with freshly ground pepper and grated nutmeg. Mix well.
- Add the marjoram, the cooked macaroni and the diced Gruyère AOP. Mix well and pour into a baking dish.
- Sprinkle the remaining 50 g of grated Gruyère AOP over the top and finish with the breadcrumbs.
- Bake in a preheated oven at 180°C for about 30 minutes.
- Serve with a baby leaf salad dressed with a little lemon juice and grapeseed oil.
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