ÄLPLERMAGRONEN (SWISS ALPINE MACARONI AND CHEESE)
Alpine macaroni (älplermagronen or alpen macaroni) is essentially Swiss mac and cheese with potatoes. Macaroni and cubed potatoes collectively drown in a decadent cheese sauce! This fall and winter cozy classic is topped with caramelized onions and crispy bacon lardons, and is served with a side of applesauce.
Provided by Victoria
Categories Main Course
Time 1h10m
Number Of Ingredients 11
Steps:
- To make the bacon lardons: add the bacon pieces to a cold frying pan and turn on the heat to medium heat. Cook lardons, stirring regularly, until the fat renders and the bacon is browned and crispy, about 8 to 10 minutes. Remove lardons with a slotted spoon and drain on a paper towel-lined plate.
- To make the caramelized onions: In a frying pan over medium-low heat melt the butter. Alternatively cook the onions in 2 tablespoons bacon fat if you are cooking bacon lardons for the garnish (just use the same frying pan and remove all but 2 tablespoons of the fat from the pan). Add the onions, season with salt, and cook, stirring regularly until soft and golden, about 30 minutes. Set aside.
- To make the applesauce: Place the apples in a saucepan with water and cover. Simmer gently on medium-low heat, stirring once or twice, until the apple is completely tender, about 20 minutes. Mash with a fork until smooth. Set aside.
- To make the macaroni: Add the cubed potatoes to a large pot and cover generously with salted water. Bring to a boil, add the macaroni and continue to cook until the macaroni is barely al dente and the potatoes are tender. The exact time will depend on the macaroni shape. It's about 10 minutes for ziti. If using a smaller shape with shorter cook time (like elbows which need only 6 minutes for al dente) you may want to boil the potatoes for a couple minutes on their own before adding the macaroni. Drain the macaroni and potatoes.
- Return to the drained macaroni and potatoes to the pot, add the cream and return to medium heat. Stir until the cream starts to heat up (a minute or so) and then add the grated cheese, a little salt, and a bit of freshly grated nutmeg. Keep stirring until the cheese has melted into a thick and luscious sauce.
- Serve the cheesy Alpine macaroni on individual plates topped with caramelized onions, crispy bacon lardons (optional), and with applesauce on the side to eat either with the macaroni or afterwards as dessert based on personal preference.
Nutrition Facts : Calories 648 kcal, Fat 39 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 292 mg, Carbohydrate 43 g, Fiber 4 g, Sugar 14 g, Protein 22 g, UnsaturatedFat 1 g, ServingSize 1 serving
GOURMET MAC & CHEESE
Provided by Jeff Mauro, host of Sandwich King
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
- Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
- Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
- Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.
EASY GOURMET SWISS MAC N' CHEESE
Gourmet comfort food. Super yummy, impressive enough to serve guests, uniquely decadent. This is not your average macaroni and cheese. Perfect along side simply prepared chicken or chops.
Provided by Deb Wolf
Categories Cheese
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Heat 8 cups water to boil for noodles. When water boils, add noodles and cook about 1 minute less than package directs. Drain.
- Put oil and onion into saucepan. Stir to coat onion with oil. Add water, cover and sweat the onions over medium-low heat until they wilt and become sweet. Stir occasionally. Do not allow onions to brown.
- Fry bacon in large deep pot over medium heat until golden. Spoon onto papter towels to drain. Set aside.
- Drain the bacon fat from the pot, but do not wash.
- Add milk to bacon cooking pot and heat to simmer.
- Add cheese spread and whisk until cheese melts and mixture is smooth.
- Add mozzarella. Stir in figure 8 pattern (keeps it from balling up on the spoon) until cheese melts and mixture is smooth.
- Add onions to cheese mixture and stir gently.
- Add noodles and turn until well coated.
- Pour into serving dish.
- Top with bacon and serve.
Nutrition Facts : Calories 556.2, Fat 29.2, SaturatedFat 13.8, Cholesterol 110.8, Sodium 1053.8, Carbohydrate 48.4, Fiber 2.1, Sugar 2.2, Protein 24.7
BEST EVER MACARONI CHEESE RECIPE
This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping
Provided by Jennifer Joyce
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
- Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.
Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium
GORGONZOLA MAC N' CHEESE
This is different twist on everybody's favorite comfort food! It is especially good served with buffalo chicken, wings or tenders.
Provided by Sarah 11879
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Grease 13x9x2-inch glass baking dish.
- Cook pasta until l dente, drain.
- Melt butter over medium-low heat, add flour, cook 1 minute to make roux (do not brown).
- Gradually whisk in milk and cream, simmer until mixture thickens slightly, whisking occasionally.
- Reduce heat to low, add grated cheddar cheese and crumbled gorgonzola cheese, whisk until cheese melts.
- Add cooked pasta to sauce, stir to coat, transfer mixture to prepared baking dish, sprinkle with remaining 1/2 cup blue cheese and bake until sauce begins to bubble. Sprinkle with chives and serve.
Nutrition Facts : Calories 679.3, Fat 40.5, SaturatedFat 25.1, Cholesterol 125.5, Sodium 719.6, Carbohydrate 50.4, Fiber 1.9, Sugar 4.7, Protein 28.2
SWISS MAC N CHEESE
My daughter and I are big swiss cheese fans, and my Dad used to make me a dish similar to this when I was younger. Total comfort food!
Provided by Michelle Antonacci
Categories Pasta Sides
Number Of Ingredients 6
Steps:
- 1. Grate your cheese and set aside.
- 2. Cook your pasta, when it is about 1/2 way done get another pot melt your butter on low heat, when it is all melted put your 1/2 cup of flour in all at once and start whisking it with the flour to make a blonde rue. Cook for a couple minutes, then start whisking in your milk until it is all encorporated well. By this time your pasta should be done, drain it well and set aside for a sec. Now you want to season the mixture with the salt and pepper, then add your cheese, whisking to a creamy consistancy. Turn off heat, add pasta and stir until pasta is covered. Transfer to a greased casserole dish and Bake for 30 minutes, then I turn on broiler for a couple minutes to slightly brown it on top.
SWISS MACARONI AND CHEESE
Whenever we visited my husband's good friend, his wife made this dish. I was too shy to ask for the recipe, so I came up with this one. It is very creamy and rich, with a mild Swiss cheese flavor.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook macaroni according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the cheese, salt and pepper. Drain macaroni. Add to cheese mixture; toss gently to coat.
Nutrition Facts : Calories 464 calories, Fat 27g fat (17g saturated fat), Cholesterol 82mg cholesterol, Sodium 569mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 1g fiber), Protein 24g protein.
GOURMET FOUR CHEESE MACARONI AND CHEESE
When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from Bon Appetit magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a women's magazine. With the help of many Zaar members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Don't skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.
Provided by The_Swedish_Chef
Categories Cheese
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
- Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
- Toss all the shredded cheeses together in a large bowl, set aside.
- Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
- In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
- Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
- Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
- Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
- Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
- Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.
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- In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
- Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
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