Macaroni and cheese

Macaroni and cheese

  • Quantity
    For 4 gourmets
  • Preparation
    10 minutes
  • Cooking
    5 minutes

The ingredients

  • 450g of macaroni (or other pasta)
  • 200g of Comté cheese
  • 150g of Emmental cheese
  • 1 tin (410g) of Régilait full-fat unsweetened condensed milk
  • 2 eggs
  • 2 tsp of mustard
  • 4 tbsp of breadcrumbs


  1. Place the cheeses, cut into pieces or grated, into the bowl of a blender.
  2. Blend until a coarse powder is obtained.
  3. Add the unsweetened condensed milk, eggs and mustard. Blend once again for a few seconds, until the preparation has an even consistency.
  4. Cook the pasta al dente, as indicated by the manufacturer.
  5. Drain the pasta, return it to the saucepan, and add the cheese preparation. Cook at a medium heat for 4 to 5 minutes, constantly stirring, until the sauce thickens.
  6. Serve immediately, sprinkled with a few breadcrumbs.

You can also spice up the sauce with a little pepper, garlic or spices. You might even like to brown your Mac’n’Cheese under the grill of the oven for 2 or 3 minutes. But no longer than that!