Looking for the ultimate Mac and Cheese recipe? In this video, we recreate the world-famous Gratin de Macaroni inspired by legendary French chef Paul Bocuse. Unlike traditional American or English mac & cheese, this recipe uses NO flour, NO eggs, and NO white sauce (roux).
Instead, we par-cook French macaroni directly in a rich, herb-infused mixture of milk and cream, then bake it in a garlic-rubbed cast-iron skillet with a mountain of cheese. It’s a savory, buttery flavor bonanza!
This version fuses Bocuse’s ultra-creamy 1976 classic recipe with his modern iteration to find the perfect rich balance.
TIMESTAMPS 0:00 - The History of Paul Bocuse's Macaroni 0:50 - The Secret to French Pasta (Panzani Story) 3:00 - The Infusion & Cooking Technique 4:10 - Preparing the Cast-Iron Skillet 6:25 - The Baking Process & Extra Cream 8:18 - Taste Test & Final Verdict If you enjoyed this recipe, make sure to LIKE this video, SUBSCRIBE to the channel, and hit the notification bell so you never miss a culinary adventure! Let me know in the comments how your cheesy crust turns out.
INGREDIENTS LIST (Serves 2) Pasta: 150g Macaroni Infusion Liquid: 250ml Milk + 250ml Heavy Cream Aromatics: 1 Small Onion + Fresh Parsley & Sage Pan Prep: 2-3 Garlic Cloves + Extra Butter Finishing Liquid: 200ml Heavy Cream Cheese: 100g Comté Cheese (or Emmental), grated Seasoning: Salt and Black Pepper to taste butter and garlic to coat the dish ( cast iron dish is preferred) Baking Instructions: Bake in a fan-forced oven at 180°C (350°F) for 30 to 40 minutes until golden and bubbling.
►watch the original macaroni recipe video here: https://youtu.be/2AR5Oviezvg?si=uWYHryUQK7p7DoNa&t=501
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