I know you don't really need a recipe for Mac and Cheese but the creme fraiche really does perk it up quite a bit. I make this for my pickiest eater, she practically inhales it. Come to think of it, my husband seemed to quite enjoy this too. I love the panko breadcrumbs for an extra crispy topping.
Heat the oven to 425F
1 packet of elbows pasta
3 tablespoons unsalted butter
1/3 cup all purpose flour
3 cups whole milk
1/3 cup creme fraiche
1heaping tablespoon Dijon mustard
Black pepper
Pinch of nutmeg
6-8 oz of grated cheddar cheese
1/3 cup panko breadcrumbs
2 tablespoons unsalted butter
Put the water on to boil for the pasta.
Combine the milk, Dijon mustard, pepper and nutmeg in a measuring jug and microwave to warm.
Melt the butter in a pan, add the flour and stir well. Add the milk mixture, little by little, stirring well with each addition.
Continue adding until you have finished all the milk and you have a silky, smooth sauce. If you have any lumps, whisk furiously with a wire whisk until smooth.
Add the creme fraiche and grated cheese, reserving about 1/4 cup for the topping, and stir until melted.
When the pasta is cooked, drain and pour into the sauce. Combine well. Check seasoning.
Pour the mixture into an oven proof dish.
Mix together remaining cheese and panko breadcrumbs. Sprinkle this over the cheese sauce.
Dot butter over the top and place in the oven for 20-30 minutes until golden brown and bubbling.
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