CookEat Recipe
French-Style Long Macaroni with Gruyère
Long tubular pasta finished in hot broth, butter and Gruyère, with Parmesan added just before serving.
Method
Steps
Step 1
Gather the ingredients: 300 g long Neapolitan-style macaroni, a long hollow pasta; 70 g butter; 70 g finely grated Gruyère; 40 g grated Parmesan, plus a little to offer separately; About 300 ml ready-to-use broth; milk is an alternative; A little salt for the pasta water.
Step 2
Bring a wide pan of lightly salted water to a boil. Add the long macaroni without breaking it and cook for about two-thirds of its package cooking time. Drain.
Step 3
Meanwhile bring the broth to a boil in another pan. Add the butter and grated Gruyère and stir until melted. Immediately pour this hot mixture over the drained pasta; do not leave the melted cheese standing in the pan to settle and clump.
Step 4
Return the pasta to gentle heat and stir carefully until it finishes cooking, adding a little hot broth if needed. Leave some fluid sauce around the pasta rather than letting it dry out.
Step 5
Remove from the heat, mix in the 40 g Parmesan and serve immediately, with extra Parmesan offered separately. Milk can replace the broth in the same quantity; heat gently and stir to avoid scorching. Emmental can replace the Gruyère at the same weight if preferred, while keeping the same method.
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