a fresh apricot-based summertime treat called a crostata.
| Prep Time: | 10 mins |
| Cook Time: | 24 mins |
| Additional Time: | 1 day 30 mins |
| Total Time: | 1 day 1 hr 4 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups elbow macaroni
- 2 cups heavy whipping cream
- 1 ¼ cups milk
- 1 cup shredded Gruyere cheese, divided
- salt and ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until halfway cooked, about 4 minutes. Drain.
- Combine heavy cream, milk, and 1/2 of Gruyere cheese in a large bowl. Add elbow macaroni and mix well; season with salt and pepper. Cover bowl with plastic wrap and refrigerate for 24 hours.
- Bring the macaroni mixture to room temperature, 30 minutes to 1 hour. Pour into a 2-quart baking dish. Sprinkle remaining Gruyere cheese on top.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven until golden and crispy, 15 to 20 minutes.
- Substitute Swiss cheese for the Gruyere if desired.
Nutrition Facts
| Calories | 507 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 23 g |
| Sodium | 139 mg |
| Sugars | 4 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I made this twice. The first try we used all Gruyere, and felt it was lacking depth of flavor. The second time we used half Gruyere and half white cheddar which was perfect. We also added about 15 minutes to the cook time, which resulted in a nice brown crust on top and bottom. Great for the holidays since prep is so simple.
I know some people are purist and don’t like it when you review something that you didn’t follow exactly, but with only one rating I don’t want others to be hesitant to make this. It was so good! The only thing I did different was use cheddar and gryuere cheese, and used more than the recipe called for because, well…cheese.
Delicious, more fancy version of mac and cheese