Ham and tomato macaroni-cheese gratin from the Perigord

You think the French can’t do mac ’n’ cheese? Just wait.

SERVES

4-6 

INGREDIENTS

• 250ml crème fraîche
• 2 egg yolks
• 225g macaroni
• 175g ham (preferably from a ham hock), torn into pieces
• 150ml fresh tomato pasta sauce (shop-bought is fine)
• 115g grated Cantal, Comté or gruyère cheese
• 35g grated parmesan

METHOD

Preheat the oven to 200C/ gas mark 6.

Stir the crème fraîche and  egg yolks together.

Cook the macaroni in lightly salted boiling water for a few minutes less than it says on the packet.

Drain, put back  in the saucepan and add the crème fraiche mixture, along with the ham, tomato sauce and most of the cheese (keep a little of each for sprinkling on top). 

Taste for seasoning –  you might not need salt,  but you do need pepper. 

Tip into a gratin dish, sprinkle the remaining cheese on top and bake for about 15 minutes until the top is golden.

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