Although the Lyonnais did not invent macaroni, this variety of pasta was one of the first to be popularized in France in the 19th century. Lyonnaise cuisine quickly adopted it.
Start by preparing a béchamel sauce with 50 g of butter and the flour, mixed over low heat, moistened with milk, all simmered, stirring constantly. Salt, pepper, nutmeg.
Cook the macaroni in plenty of boiling salted water, counting about fifteen minutes to keep them "al dente". Coarsely grate the Beaufort.
Drain the pasta. Heat the béchamel and add the fresh cream and 3/4 of the cheese. Preheat the oven to 210°C.
Butter a gratin dish. Fill it with alternating layers of macaroni and cheese béchamel. Finish with the sauce and add the rest of the grated cheese on top.
Bake and leave to brown for about twenty minutes.
Serve hot in the baking dish.
