Steal This Recipe® Gratin de Macaroni | Bistro Campagne

Gratin de Macaroni | Bistro Campagne, Chicago

This is macaroni as you’ve never seen it before! Rich, creamy, and with Gruyere and other delicious cheeses, this dish is nothing to sniff at. It is incredibly simple to prepare, and it gives you an end creation that is truly scrumptious. You won’t even know you’re not eating in a genuine French Bistro!

With menu choices like Truite Grenobloise - Rushing Waters trout, fresh citrus, capers, brown butter & haricots verts, Crêpe aux Champignons - Buckwheat crepe with wild mushrooms, fresh sorrel, baby spinach & béchamel gratinée, and Bœuf Bourguignon - braised beef, bacon, mushrooms, carrots, pearl onions & buttered pappardelle, itmight be easy to think you have been transported to Paris when you visit Bistro Campagne.

About the chef: Chef Michael Altenberg has distinguished Bistro Campagne with pristine products prepared simply. His approach to cuisine comes from influences both here and in Italy and France, countries whose cooking most inspires his work. His commitment to the use of organic, sustainably grown and raised ingredients has grown over the years, and today is a benchmark of his work as a chef and restaurant owner. Bistro Campagne opened in Lincoln Square in the summer of 2002 to great acclaim. Altenberg follows a straightforward philosophy: “Buy the finest ingredients available, prepare them in the simplest fashion and make great tasting food.”

Chef's note: if Emmenthal or Gruyere is unavailable, use a high quality Swiss cheese.

Bistro Campagne 
4518 N. Lincoln Ave
Chicago, IL 60625 
773 271 6100

Gratin de Macaroni is served at Bistro Campagne for $17.
This recipe makes 1 restaurant serving.

Gratin de Macaroni Ingredients: 
1/2 cup heavy cream 
1 cup cooked macaroni 
1/4 cup Emmenthal cheese 
1/4 cup Gruyere cheese 
1/4 cup skim mozzarella 
1 pinch grated nutmeg 
to taste sea salt 
to taste cracked white pepper 
1/4 cup Parmigiano-Reggiano 
1 teaspoon egg yolk

Steal This Recipe® Step by Step Instructions:
Start by finely grating all of the cheeses except the Parmigiano-Reggiano. 
Use a large sauté pan to reduce the cream by half, then add the cheeses, nutmeg, salt, pepper and pasta. 
Stir continuously until all of the cheeses are melted. 
Remove from the heat, and then stir in the egg yolk. 
Pour the mixture into a gratin dish or small ovenproof bowl. 
A soufflé cup will work if you do not have a gratin dish. Sprinkle with the Parmigiano-Reggiano. 
Brown under the broiler, and serve bubbling hot.