Serves 2 as a side dish
The initials MO are for Mandarin Oriental, the new Back Bay hotel, where this dish is offered at the restaurant Asana. Emmental is a hard yellow cheese with a distinctive, slightly nutty, flavor. Executive chef Nicolas Boutin created this simple dish, which can be run under a salamander to brown the top, or garnished with lobster or fresh white or black truffles in season.
|Salt and white pepper, to taste|
|1||cup creme fraiche|
|1||cup grated Emmental|
2. In the same saucepan, bring the creme fraiche to a boil. Add the cheese and stir until it melts. Add the macaroni, salt, and pepper. Cook, stirring gently, until the pasta is cooked through. Adapted from Asana restaurant