Update this traditional dish with a slightly sweet, slightly salty cheese. Even better: This version is requires just five ingredients and 10 minutes to prep.
•1 pound(s) elbow macaroni
• 3 cup(s) (about 12 ounces) Grated Gruyère Cheese
• 3 cup(s) half-and-half
• 4 large egg yolks
• 3 tablespoon(s) Unsalted Butter, melted, plus more for greasing aluminum foil
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1. Preheat oven to 325 degrees F. Bring a large pot of salted water to a boil over medium-high heat and cook macaroni according to package directions. Drain and rinse pasta with cool water. Drain well and toss with 2 2/3 cups Gruyère.
2. In a small bowl, whisk together half-and-half, egg yolks, and 3 tablespoons melted butter. Pour over pasta and stir to combine. Transfer to a 1 1/2-quart baking dish. Cover with buttered aluminum foil and bake for 30 minutes. Remove from oven, uncover, sprinkle with remaining 1/3 cup Gruyère, and bake until top is golden, 20 to 25 more minutes.
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