Full Recipe
Author
Benoît Guichard | 2013-12-06
Description
This deliciously moist macaroni gratin is a far cry from American macaroni and cheese. Chef Benoît Guichard cooks the pasta until al dente, then cools the cooking liquid down with ice cubes, a technique that keeps the macaroni from drying out. The dish can be served as a main-course pasta for four with a salad or as an accompaniment to roasted meats or poultry.
