Rustic Mac&Cheese at Jean-Jacques

INGREDIENTS
250g macaroni

Crème au Jean-Jacques:
- 1 Jean-Jacques
- 120 ml soy cream
- 1 tsp lemon juice
- 1/4 tsp salt

For gratinating:
- 1 tsp soy cream
- 1 tsp malted yeast
- Salt, pepper

RECIPE
Cook the macaroni in water according to the instructions on the packet.
Cut the Jean-Jacques into 4 nice slices and set one aside.
Dice the remaining 3 slices and blend the soy cream, lemon juice and salt in a mini blender.
Drain the macaroni, return to the pan and add the cream, bring to a low heat and blend for one minute. The mac & cheese are ready to be served.
If you want to bake the mac & cheese au gratin: pour the mac & cheese into a dish, cover with the soy cream, which has been seasoned with salt and pepper, and sprinkle with malt yeast. Place in the oven at 180°C and leave to brown for 10 minutes.

Photo © Marie Laforêt