Tome du Lomont Mac & Cheese

30 min
40 min
4 people

Ermitage cheese used : Tome du Lomont

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  • Tome du Lomont 400g of Tome du Lomont
  • macaroni 500g of macaroni
  • butter 70g of butter
  • flour 70g of wheat flour
  • milk 70 cl – 1l of milk
  • ciboulette A few pieces of chive
  • pepper Pepper


  1. Cook the pasta in boiling water, taking one minute off the recommended cooking time. Drain and place in a baking dish.
  2. Prepare a béchamel sauce: melt the butter in a saucepan, add the flour and whisk for 2 minutes. Pour in the milk a little at a time, letting it thicken each time before adding more. Adjust the milk to obtain a smooth béchamel.
  3. Grate the Tome du Lomont, set a handful aside and pour the rest into the béchamel sauce. Melt the mixture over a low heat.
  4. Pour the béchamel into the pasta dish and mix.
  5. Top with the remaining cheese and season with pepper.
  6. Bake for 20 minutes. in grill mode at 200°C. Add chopped chives to serve.

Gourmet tip

We recommend serving this dish with a salad, it’s even better!