Serves 4-6 people
500 ml cream or 250 ml milk and 250 ml cream
250 g strong cheddar cheese
125 gm Swiss cheese such as gruyere or ementaller
2 cloves garlic crushed
2 tsp Dijon mustard
1 tsp paprika
salt and pepper to taste
80 g bread crumbs to cover the dish
100 g Parmesan to top
400 g macaroni cooked al dente according to the package
METHOD
Bring the cream to boil and then simmer for 5 minutes. Remove from heat and add your cheese, stirring until it is melted.
In a bowl combine the garlic, mustard and paprika into a paste and stir it into the cream and cheese mixture until well blended.
Season with salt and pepper to taste.
In a casserole dish place the macaroni and them pour the cream and cheese sauce over it.
Sprinkle with Parmesan and then the bread crumbs.
Place under the grill until golden brown.