Ingredients:

  • 500g Macaroni (preferably large, ridged elbows)
  • 50g Unsalted high-fat European butter, cubed
  • 4 liters Water
  • 30g Sea salt
  • 750ml Heavy cream (minimum 35% fat content)
  • 150g Gruyère cheese, freshly grated
  • 0.5 tsp Nutmeg, freshly grated
  • 10 grinds Black pepper
  • Fine sea salt to taste

Instructions:

  1. Bring 4 liters of water to a rolling boil and add 30g of sea salt. Add the macaroni and cook for 2 minutes less than the package instructions for 'al dente' so the pasta remains firm.
  2. While the pasta boils, pour the heavy cream into a heavy-bottomed saucepan. Add black pepper and freshly grated nutmeg. Bring to a gentle simmer over medium heat and reduce by approximately 20% until the cream coats the back of a spoon.
  3. Drain the macaroni thoroughly without rinsing. Return the hot pasta to the stockpot and immediately toss with the cubed butter until every piece is coated, creating a fat barrier.
  4. Pour the reduced cream infusion over the buttered macaroni and stir gently to combine.
  5. Transfer the mixture into a deep ceramic or glass gratin dish. Top evenly with the freshly grated Gruyère cheese.
  6. Bake in a preheated oven at 180°C (350°F) on the middle rack until the cheese is melted and the top has formed a mahogany-colored, shattering crust.