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300 g macaroni pasta
30 g unsalted butter
100 g grated swiss cheese
50 cl whole milk
25 cl heavy whipping cream
40 g flour
2 pinches nutmeg
fine salt and freshly ground pepper
Preheat the oven to 220°C/425°F. Cook the pasta for 8 minutes in the Revolution cocotte, strain them, and cool them under cold water. On a low heat, melt the butter in the cocotte. Add flour, stirring continuously, and pour in the cold milk and the cream. Season with salt, pepper, and nutmeg. Add in the strained pasta, while mixing continuously.
Sprinkle the top with grated cheese, and bake for 15 minutes at 220°C/425°F.