Macaroni ‘n’ Cheese with Mimolette & Emmental

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At a glance
1 ¼ cup butter plus more for the gratin dish
A de-crusted baguette, diced into small cubes
2 cups of oyster mushrooms
1 cup of chesnut mushrooms
1 cup dry Sauvignon Blanc
5 cups milk
1 cup flour
2 tsp salt, plus more for the macaroni water
¼ tsp grated nutmeg
¼ tsp ground black pepper
¼ tsp cayenne pepper
4 ½ cups of grated Comte
2 ¼ cups of grated Mimolette
3 cups grated Emmental
2 ½ cups macaroni


Preheat Oven: 375 degrees
Butter a large pan and set aside.
In a small saucepan melt 2 tablespoons of butter and add the diced bread over medium heat. Cook until golden and set aside. In another saucepan melt 2 tablespoons butter and add the mushrooms on high heat. Once the liquid has evaporated, pour ½ cup white wine and stir for a couple of minutes and set aside. Warm the milk in a saucepan over medium heat. Melt the remaining butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook and stir for 1 minute. While whisking, add the other ½ cup of white wine and let it cook for 2 minutes. To keep the mixture smooth add the hot milk a little at a time. Continue cooking, whisking continuously until the mixture bubbles and thickens, for 8 to 12 minutes. Remove the pan from heat. Stir in the salt, nutmeg, peppers, 3 ¾ cups of the Comté/Mimolette mix and 1 ½ cups of Emmental and set the cheese sauce aside. Boil a large pot of water and cook the macaroni. Transfer macaroni to a colander, rinse drain well. Stir the macaroni into the cheese sauce. Pour mixture into the buttered pan. Sprinkle the remaining Comté/Mimolette mix and Emmental and bread crumbs over top. Bake until golden.