Mac & Four Cheese Gratini en cocotte recipe

It has been a while since I posted a recipe. Here is one I discovered at the Manor department store browsing through Le Creuset's cookbook. Le Creuset "Mini-Cocote" cookbook features 25 specially created recipes for the mini cocotte and its versatile cooking and serving features.

You do know what a cocotte is, right? Yes, it's a shallow baking dish, but Le Creuset turns it so much more! Even Expat girl's friend exclaimed: "Ma questo è tutto un'arte!" when I served it for lunch today. She can definitely come back for lunch anytime!

Macaroni and Four Cheese Gratin

Ingredients:
300gr wheat macaroni
20gr unsalted butter
15ml cup heavy cream
50gr Gorgonzola
50gr Fontina
50gr Marscarpone
50gr Parmigiano Reggiano
Salt and freshly ground pepper

Tip: Cheeses with higher fat content melt better than those that with a lower one! So combine your favorites: creamy Fontina, Gorgonzola, buffalo mozzarella, Parmigano Reggiano.

Preparation:
1.) Preheat the oven to 220ºC.
2.) Cook macaroni in boiling salted water for about 8 minutes; it should be al dente; not entirely cooked.  Pass the pasta under cold running water to stop them from cooking.
3.) Melt the butter in a small pan over a low flame. Add the cream, the gorgonzola, the Fontina, the marscarpone and the Parmigiano Reggiano (reserving 4 tablespoons for the top). Stir the cheese until all are well melted. Add salt and freshly ground pepper to taste.
4.) Add the cooked pasta to the sauce and divide into 4 mini-cocottes.
5.) Sprinkle the rest of the Parmigiano Reggiano over each cocotte.
6.) Bake for 10 to 15 minutes or until the tops are golden brown and crusty looking.