Macaroni With Mimolette And Comte' Cheese - cooking recipe

Ingredients

1 lb elbow macaroni
1 tablespoon extra virgin olive oil
5 tablespoons unsalted butter (Split)
5 tablespoons all-purpose flour
3 cups heavy cream
1 bay leaf
1 tablespoon Dijon mustard
1 tablespoon chili powder (Piment D' Espeletette)
1/2 teaspoon nutmeg
1/2 teaspoon fine sea salt
1/2 teaspoon white pepper
1 cup creme fraiche
2 tablespoons fresh marjoram (Chopped)
2 tablespoons fresh parsley (Chopped)
2 tablespoons French thyme (Chopped)
10 ounces mimolette cheese (Grated)
5 ounces comte cheese (Grated)
1 cup seasoned bread crumbs

Preparation

Pre-heat oven to 350\u00b0F.
Grease a baking dish with 1-tablespoon butter and set aside.
Bring a large pot of salted water to a full boil. Add pasta and cook until al dente. Drain pasta and toss with olive oil.
In a large saucepan melt remaining butter. Whisk in flour and cook roux for 2-3 minutes. Whisk in heavy cream and stir until sauce thickens. Add bay leaf.
Add Dijon mustard, Piment D' Espelette, nutmeg, sea salt, white pepper and stir until combined.
Fold in Mimolette and Comte' cheese and stir until sauce has thickened.
Fold in creme fraiche and fresh herbs.
Remove from heat and discard bay leaf.
Season with fine sea salt and white pepper to taste.
Combine macaroni and cheese sauce into prepared baking dish.
Scatter seasoned bread crumbs over top.
Place baking dish on a sheet pan. Bake in pre-heated oven at 350 F for 30-minutes.