I had a tub of creme fraiche in the fridge last night that needed using up so I did an experiment with macaroni cheese, replacing the usual white sauce with a creme fraiche base. It was good, adding a little zing to the dish. I served it with slices of ham and it made a good meal and saved wasting that tub of creme fraiche.
200 g macaroni pasta
200 ml creme fraiche
1 tsp Dijon mustard
a pinch of cayenne pepper
50 g mature cheddar, grated
25g breadcrumbs mixed with 25g grated cheese for the crunchy topping
Bring a large pan of water to the boil, add salt if you like ( I tend not to, which is probably a heinous cooking crime), add macaroni and cook for 7-8 minutes or as advised on the packet until al dente. It will cook a little more in the oven so don’t overcook at this stage. Drain well.
In a bowl mix the creme fraiche with the Dijon mustard and a pinch of cayenne. Season with salt and pepper to taste. Add the drained pasta and stir to combine. Pour into a baking dish. Sprinkle the breadcrumbs and cheese over the top and cook in a preheated oven at 200°c (400°f, gas mark 6) for 20-25 mins until bubbling and golden on top. Serve warm with crusty bread and a salad.