|Half-eaten, reheated leftovers.|
Sorry there's not a better pic!
Also, if you want to jazz this recipe up try adding mustard powder or ground cayenne!
Gruyere is a Swiss cheese with a wonderfully distinct yet subtle smokey flavour.
1 tbsp butter
1/2 cup full cream milk
100g gruyere, grated
125g cream cheese
salt & pepper
1. Bring a large pot of well salted water to the boil and then cook macaroni according to packet instructions.
2. Whilst the macaroni cooks: In a small pot over a low heat melt the butter before adding the milk and cheese and stirring until smooth, creamy and both cheese have melted.
3. Season the cheese sauce with salt and pepper to taste and remove from heat.
4. Strain the macaroni once al dente, and return to the pot before stirring through the cheese sauce.
5. Serve and enjoy!