CookEat Recipe
Macaroni Sauveterre
Three-layer baked macaroni with Swiss, Parmesan, butter and cream.
Method
Steps
Step 1
Plunge 454 g dry Italian macaroni into 3790 mL boiling water with the separate one tablespoon salt.
Step 2
Cook for about thirty-five minutes, then drain through a sieve.
Step 3
Mix 57 g grated Swiss cheese and 28 g grated Parmesan.
Step 4
Lightly butter a cocotte dish.
Step 5
Divide the cooked pasta and mixed cheeses into three equal portions.
Step 6
On each layer place one third pasta, one saltspoon salt, one saltspoon white pepper, one third cheese and half tablespoon fresh butter in small dots.
Step 7
Repeat twice more to make three layers, using a total of one and a half tablespoons butter, three saltspoons salt and three saltspoons white pepper.
Step 8
Pour 59 mL cream over the whole and bake in a preheated 180 °C conventional oven for thirty minutes, until thoroughly hot.
Step 9
Remove and serve the same whole cocotte.
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