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La Tur Macaroni and Cheese


  • 2 inch fresh nectarines cut into 1/2cubes
  • 1/2 teaspoon granulated sugar
  • 8 ounces uncooked small shell macaroni (use gluten-free noodles if you prefer)
  • 1 1/2 full wheels of La Tur cheese
  • 1 cup heavy cream
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon fig jam


  • Preheat oven to 350°F (176°C)
  • Spread nectarines cubes on a baking sheet and sprinkle with sugar. Bake for 5 minutes, or just until they begin to caramelize around the edges. Remove from oven and set aside.
  • Cook the pasta in a large pot of salted boiling water, until just al dente. Drain the pasta through a colander. Fill four 8-ounce ramekins or mini cocottes with pasta, leaving 1/2 inch of room at the top.
  • Remove and discard the hardest parts of the cheese’s rind – the remainder of which is not only edible, but delicious – and chop the wheel into small chunks. Divide into four equal portions.
  • Place an equal portion of pasta, cheese and nectarine into each ramekin, sprinkling each with 1/4 teaspoon of salt and a few turns of the pepper grinder. Toss until well combined. Add 1/4 cup of cream to each ramekin.
  • Place your ramekins onto a baking sheet and bake for 10 minutes, or until the cream has just thickened into a nice gratin. Slide ramekins into the broiler for a minute or two to brown the top.
  • Top each ramekin with 1 tablespoon fig jam before serving. Serve immediately.


Original recipe and image source: Fearless Fresh
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