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How do you lighten up your comfort food dish? When the children were younger and they wanted Mac-n-cheese, I would make for them what my Tantine Cecile made for us in France. I find this version to be as wonderful as any Mac-n-cheese, whether it’s southern style or northern style. In France whenever Tantine Cecile made a pot au feu, pot roast here, she would make macaroni and ladle the beef broth onto the pasta into a casserole dish and grate Swiss cheese all over the top and put it in the oven until the cheese was all melted and crispy brown on top. My kids loved this version just as much as the American one if not more. This version with the beef stock juices and the tangy Swiss cheese was just as rich and savory as the American version.