Swiss Mac N Cheese Food

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SWISS MACARONI AND CHEESE



Swiss Macaroni and Cheese image

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

3/4 cup uncooked elbow macaroni
2 tablespoons chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup fat-free milk
1 cup shredded Swiss cheese
1/4 teaspoon salt
1/8 teaspoon pepper

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.

ASPARAGUS AND SWISS MACARONI AND CHEESE



Asparagus and Swiss Macaroni and Cheese image

This mac and cheese with whole-grain pasta, Swiss cheese and asparagus is a comfort food that will literally make you feel better. Studies have shown that the folic acid found in asparagus is a natural mood booster, as is the Vitamin D in Swiss cheese and milk. Whole-grain pastas increase your body's release of serotonin, the ultimate happy hormone.

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 10 servings

Number Of Ingredients 12

Nonstick cooking spray
Kosher salt
1 pound whole wheat penne
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups vitamin D fortified 1-percent milk
2 cups shredded Swiss cheese
1/4 teaspoon ground nutmeg
Freshly ground black pepper
2 bunches raw asparagus, bottom trimmed 2-inches and cut into 1 1/2-inch pieces (4 cups)
10 slices Swiss cheese
1 cup panko or regular breadcrumbs

Steps:

  • Preheat the oven to 350 degrees F. Move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with nonstick cooking spray.
  • In a large pot set over high heat bring 1 gallon of water with 2 tablespoons kosher salt to a boil. Add the penne and cook 2 minutes less than the package directions, stirring occasionally. The pasta will be slightly underdone. Use a measuring cup or ladle to remove 1/3 cup pasta water and set aside. Drain the pasta into a colander. Return the pasta to the pot and set aside.
  • Melt 4 tablespoons of the butter in a large skillet set over medium heat. Add the flour and cook for 3 to 4 minutes, whisking constantly. Pour in the milk, whisking constantly until the mixture starts to thicken like heavy cream and then becomes almost pudding-like, 2 to 3 minutes. Add the shredded cheese and whisk until smooth, the sauce will be very thick. Add the nutmeg and season with some salt and pepper.
  • Combine the asparagus, pasta, reserved 1/3 cup pasta water and cheese sauce and toss well. Season with salt and pepper, then transfer to the prepared baking dish and top with a layer of the cheese slices. Cut the remaining 2 tablespoons butter into 1-inch cubes. Sprinkle the panko over the cheese slices, and top with the butter cubes. Bake until the top is golden brown and crisp, 20 to 25 minutes. Remove from the oven and cool for 10 minutes before serving.

CORY'S FAMOUS MAC AND CHEESE



Cory's Famous Mac and Cheese image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

1 stick (8 tablespoons) salted butter
4 blocks (8 ounces each) sharp cheddar cheese, such as Cracker Barrel, cut into 1-inch cubes
1 egg
1 teaspoon olive oil
Pinch kosher salt
1 pound elbow macaroni
1 can cream of mushroom soup
1/2 can evaporated milk, such as Carnation
5 tablespoons sour cream
8 ounces extra-sharp cheddar cheese, shredded
1 cup crumbled butter crackers, such as Ritz

Steps:

  • Preheat the oven to 375 degrees F. Bring a large pot of water to a boil.
  • Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble.
  • While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot.
  • Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
  • Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.

RESTAURANT STYLE MAC AND CHEESE



Restaurant Style Mac and Cheese image

Excellent restaurant-style macaroni with cheese that knocked me away!

Provided by sal

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 ½ cups macaroni
6 ounces processed cheese, shredded
½ cup shredded Cheddar cheese
2 tablespoons heavy cream
salt to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Return drained pasta to the pot. Mix in processed cheese, Cheddar cheese, and cream. Stir until cheeses melt. Sprinkle with salt.

Nutrition Facts : Calories 376.4 calories, Carbohydrate 34 g, Cholesterol 58.6 mg, Fat 18.9 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 11.1 g, Sodium 622.8 mg, Sugar 3.8 g

OLD SCHOOL MAC N' CHEESE



Old School Mac n' Cheese image

This is a completely unpretentious, down-home macaroni and cheese recipe just like my grandma and mom always made. A simple white sauce where you add cheese and a few other flavors with macaroni and a potato chip crust. This recipe makes a lot, I like to make two pans so I can take one to a pot luck and have the other one to keep in the fridge for later. It's an easy recipe to adjust down if you only want to make one pan. If you aren't cooking it right away, just keep the topping separate until you are ready to put it in the oven.

Provided by Collette Duck

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 20

Number Of Ingredients 15

1 ¾ pounds whole-wheat macaroni
¾ cup butter
¾ cup all-purpose flour
6 cups milk, divided
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese, divided
3 (8 ounce) packages shredded American cheese
1 (8 ounce) bag potato chips (such as Lay's®), crushed
1 cup shredded Cheddar cheese
⅓ cup grated Parmesan cheese
butter-flavored cooking spray

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
  • Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
  • Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
  • Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
  • Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
  • Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

Nutrition Facts : Calories 506.7 calories, Carbohydrate 40.2 g, Cholesterol 75.9 mg, Fat 30.1 g, Fiber 3.4 g, Protein 21.5 g, SaturatedFat 17.3 g, Sodium 783.4 mg, Sugar 4.7 g

SHANNON'S SMOKY MACARONI AND CHEESE



Shannon's Smoky Macaroni and Cheese image

This recipe is the best Mac & Cheese you'll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack.

Provided by S.Michael

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
6 tablespoons butter
½ cup all-purpose flour
5 ½ cups milk, divided
2 ½ cups shredded smoked Gouda cheese
1 ½ cups shredded Cheddar cheese
1 ½ cups shredded Swiss cheese
1 cup grated Parmesan cheese
½ cup grated Parmesan cheese
½ cup dry bread crumbs
1 teaspoon ground cayenne pepper
olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
  • Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
  • Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
  • Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

Nutrition Facts : Calories 651.3 calories, Carbohydrate 50.7 g, Cholesterol 106.5 mg, Fat 35.1 g, Fiber 1.9 g, Protein 32.4 g, SaturatedFat 20.5 g, Sodium 712.1 mg, Sugar 8.9 g

SWISS-FONDUE MAC AND CHEESE



Swiss-Fondue Mac and Cheese image

Three different Alpine cheeses -- Raclette, Gruyere, and Emmentaler -- give this mac its Swiss flair.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 11

1 pound rigatoni
Kosher salt and freshly ground pepper
3 tablespoons butter
1/4 cup flour
2 teaspoons mustard powder
2 3/4 cups warm whole milk, warmed
1/4 cup dry vermouth
1/2 cup (2 ounces) finely chopped Raclette
2 cups (8 ounces) grated Gruyere
2 cups (4 ounces) grated Emmentaler
Chopped fresh flat-leaf parsley, for serving

Steps:

  • Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
  • Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk and vermouth. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
  • Reduce heat to low and add cheese in 3 batches, starting with Raclette. Follow with Gruyere and Emmentaler. Whisk to fully combine after adding each cheese. Season with salt and pepper. Add pasta, stir to coat, and serve, sprinkled with parsley and more pepper.

CLASSIC MAC AND CHEESE



Classic Mac and Cheese image

Nothing is better than homemade classic mac and cheese, the ultimate comfort food!

Provided by T-fal

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 45m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package elbow macaroni
4 tablespoons butter
4 tablespoons flour
2 cups whole milk
8 ounces shredded Cheddar cheese
4 ounces shredded Swiss cheese
4 ounces Velveeta® processed cheese
½ cup panko bread crumbs

Steps:

  • Preheat oven to 350 degrees F.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • Melt the butter in the bottom of an oven-proof fry pan. Add the flour and stir over heat until just beginning to brown - don't let it get too brown. Take it off the heat and stir in about 1 cup of milk until the butter and flour mixture is fully incorporated. Put it back on the heat and simmer until just beginning to thicken, about 5 minutes. Add the rest of the milk; stir to fully incorporate.
  • Add all of the cheeses and stir to melt. Once melted, add the cooked macaroni. Stir to mix.
  • Cover the top of the mac and cheese with panko crumbs and place the pan in the oven. Bake for about 20 minutes, or until it is bubbling and the bread crumbs are slightly browned.

Nutrition Facts : Calories 537.7 calories, Carbohydrate 54.8 g, Cholesterol 75.5 mg, Fat 25.3 g, Fiber 1.9 g, Protein 23.6 g, SaturatedFat 15.5 g, Sodium 517.5 mg, Sugar 5.7 g

OLD FASHIONED MAC AND CHEESE



Old Fashioned Mac and Cheese image

This is a classic recipe for macaroni and cheese. The kids will love this!

Provided by JAYDE175

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h5m

Yield 7

Number Of Ingredients 9

2 cups uncooked elbow macaroni
4 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
¼ onion, minced
salt and pepper to taste
¼ pound processed cheese food
¼ pound shredded Cheddar cheese
¼ pound shredded Swiss cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare the elbow macaroni according to package directions.
  • Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
  • When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.
  • Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 401 calories, Carbohydrate 29.1 g, Cholesterol 70 mg, Fat 23.3 g, Fiber 1.1 g, Protein 18.5 g, SaturatedFat 14.6 g, Sodium 450.2 mg, Sugar 4.6 g

SWISS MACARONI CHEESE



Swiss Macaroni Cheese image

Make and share this Swiss Macaroni Cheese recipe from Food.com.

Provided by MarieRynr

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

10 ounces elbow macaroni
10 ounces firm waxy potatoes, roughly diced
5 ounces streaky bacon, rinds removed and diced small
7 ounces whipping cream
1 pinch freshly grated nutmeg
4 ounces parmesan cheese, freshly grated
1 ounce butter, plus extra for greasing
1 onion, sliced

Steps:

  • Heat oven to 350*F.
  • Lightly butter a large ovenproof gratin dish.
  • Cook the macaroni and potatoes in boiling salted water for 10 minutes, until just tender.
  • Dry fry the bacon in a large non stick pan until lightly golden.
  • Pour in the cream and season with nutmeg and fresh ground pepper.
  • Drain the macaroni and potatoes well and stir them into the bacon and cream.
  • Spoon half into the prepared dish, sprinkle with half the parmesan, then spoon remaining mixture on top, finishing off with remaining parmesan.
  • Bake for 10 to 15 minutes until golden and bubbling.
  • Meanwhile melt the butter ina frying pan, and cook sliced onion for 5 to 6 minutes til golden.
  • Serve the baked macaroni with the onion slices scattered on the top.

EASY GOURMET SWISS MAC N' CHEESE



Easy Gourmet Swiss Mac N' Cheese image

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

1/3 lb bacon, cut in 1-inch pieces
1 tablespoon oil
1 large onion, cut into 3/8-inch rings
2 tablespoons water
1 (12 ounce) container cheese spread, Swiss and Almond flavor, Merkt's preferred
1 cup milk
1/2 lb mozzarella cheese, finely shredded
1 lb wide egg noodles

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

BACON SWISS MAC AND CHEESE



Bacon Swiss Mac and Cheese image

This recipe comes from www.healthycookingworld.com and it is DELICIOUS!!! If your looking for a healthy but tastey macaroni and cheese recipe then try this.

Provided by Katie599

Categories     Penne

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb whole wheat penne
1/4 teaspoon garlic powder
1 1/2 cups low-fat buttermilk
1/4 cup chicken broth, low sodium
2 tablespoons whole wheat flour
1 1/2 cups low-fat swiss cheese
1/4 cup parmesan cheese
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
2 slices turkey bacon, chopped

Steps:

  • 1. In a large pot boil salted water and cook pasta for 8 minutes then drain and set aside.
  • 2. In a bowl mix the milk, broth and flour and whisk until flour is dissolved. Then pour the milk mixture, garlic powder, basil, thyme, and a pinch of salt and pepper into a sauce pan sprayed with cooking spray and cook over medium heat for 3-4 minutes or until milk begins to thicken. Then add the swiss cheese, and parmesan cheese and continue to stir until cheese is melted (around 3 minutes).
  • 3. In a small pan sprayed with cooking spray cook the bacon pieces over medium heat for 3-4 minutes or until crispy. Then set bacon aside on a plate lined with a paper towel.
  • 4. Combine the pasta and cheese sauce and toss well. Then top with bacon pieces and serve.

Nutrition Facts : Calories 388.6, Fat 5.5, SaturatedFat 2.6, Cholesterol 21.9, Sodium 308.6, Carbohydrate 63.4, Fiber 6.7, Sugar 3.6, Protein 25.4

GRUYèRE MAC AND CHEESE



Gruyère Mac and Cheese image

This version of mac and cheese is inspired by the staff meals at Bistro d'à Côté, a restaurant where I interned in Paris. It's made with Gruyère cheese and béchamel sauce-and what I'm going for is a really creamy, cheesy interior and a crisp exterior.

Provided by Anita Lo

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 cups whole milk
1/4 onion
1 bay leaf
1 pound dry macaroni
salt
3 1/2 tablespoons unsalted butter, plus additional for buttering the dish
3 1/2 tablespoons flour
1 pinch cayenne
1 cup heavy cream
Freshly ground black pepper
3 cups Gruyère, grated, divided, about 12 oz
1/2 cup panko breadcrumbs
1/4 cup Parmesan, grated, about 1 oz
1 tablespoon chives, chopped
1 tablespoon flat-leaf parsley, chopped

Steps:

  • For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
  • As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
  • Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
  • Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
  • Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.

SWISS - ALPINE MACARONI



Swiss - Alpine Macaroni image

This recipe is by Shannon B and has been posted here for the ZWT-7 tour of Switzerland. "Shannon says that this is a traditional Swiss dish served on the slopes of the Alps and that she likes to top it with chunky apple sauce and crunchy onions.

Provided by Baby Kato

Categories     Swiss

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

3 potatoes, scrubbed
12 ounces elbow macaroni, uncooked
2 tablespoons butter
2 large onions, peeled and sliced
1 garlic clove, minced
1/2 cup gruyere cheese, shredded
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the potatoes in a large pot and fill with enough water to cover them.
  • Bring to a boil and cook until tender.
  • Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices.
  • Preheat the oven to 400 degrees F and lightly grease a 9x9 inch baking pan.
  • Bring a large pot of lightly salted water to a boil and add the macaroni and cook until barely tender, about 6 minutes, then drain and set aside.
  • Melt the butter in a large skillet over medium-high heat and add the onion and cook and stir until onion starts to turn translucent.
  • Next stir in the garlic, and cook for a few more minutes then remove from the heat and set aside.
  • Layer the macaroni, onions and potatoes into the prepared baking dish and season with salt and pepper.
  • Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish and bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 500.9, Fat 18.8, SaturatedFat 11.2, Cholesterol 60.8, Sodium 281.2, Carbohydrate 69.5, Fiber 5.2, Sugar 4.6, Protein 13.9

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SWISS CHEESE PASTA RECIPES ALL YOU NEED IS FOOD
Steps: Cook pasta per package directions; set aside. Cook bacon or lardon" until cooked, but not crispy; set aside; pour off grease, but don't wipe out pan; add onions and butter, cook 3-5 minutes until onion is translucent, douse with vermouth or gruppa, steam a few minutes; add cream, bring just to hot heat, add cheese.
From stevehacks.com


MAC 'N' SWISS WITH HAM, PEAS AND DEVILED BREADCRUMBS - RACHAEL …
For Rach's "Time Capsule" show (looking back at old trends that are coming back again), she updates one of everyone's favorite comfort foods, mac 'n' cheese. "We're going to do ham and Swiss, macaroni and peas and top it with deviled breadcrumbs," she says. It's easy, but feels a bit more special.
From rachaelrayshow.com


THE BEST CHEESE FOR MAC AND CHEESE, ACCORDING TO PEOPLE WHO …
2019-02-07 Santangelo has five recommended cheeses that all make great mac and cheese. Velveeta. “Honestly, a Velveeta just melts so well, and it gets a nice, creamy consistency,” Santangelo said. Any kind of cheddar. “Just a basic cheddar ― mild or sharp ― is good because they melt well,” he noted.
From huffpost.com


OUR BEST BAKED MAC AND CHEESE RECIPES | FOOD & WINE
2021-11-18 Three different kinds of cheese—extra-sharp cheddar, Colby-Jack, and cream cheese—go into this creamy, savory macaroni and cheese recipe, which also gets layers of flavor from fresh bay leaves ...
From foodandwine.com


OUR BEST MAC AND CHEESE RECIPES | MYRECIPES
2019-03-08 One-Pan Mac 'n' Cheese Recipe. Homemade sharp cheddar cheese sauce and smoked-paprika bread crumbs give this mac a massive flavor boost over the boxed version. For the easiest prep in camp, make the cheese sauce and bread crumbs at home, and buy one-pan, no-drain pasta. (Or cook regular pasta in camp as noted below.)
From myrecipes.com


SWISS MACARONI AND CHEESE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


SWISS MACARONI AND CHEESE RECIPE - FOOD NEWS
In Swiss-German, mac and cheese is called Älplermagronen, which roughly translates as alpine macaroni. It is the Swiss version of the American macaroni and cheese, but heartier and with bolder flavours. How to Make Swiss Macaroni and Cheese Like a classic macaroni and cheese, you start this dish by making a béchamel sauce (or white sauce).
From foodnewsnews.com


SWISS MAC N’ CHEESE (ALPLERMAGRONEN) – MY HUNGRY TRAVELER
It makes sense that the country that has a cheese named after it might have thought to combine butter, melted cheese, and macaroni. It also makes sense the European “owners” of pasta, Italy, lay claim to the dish with recipes for a similar dish of macaroni in butter and cheese dating back to the 15th century.
From myhungrytraveler.com


SWISS MACARONI AND CHEESE WITH APPLESAUCE (ÄLPLERMAGRONEN)
Apr 17, 2019 - A delicious recipe for Swiss Macaroni and Cheese with Applesauce (Älplermagronen mit Apfelmus), a classic mountain dish. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
From pinterest.ca


SOUTHERN-STYLE MAC 'N' CHEESE | FOOD & WINE
Preheat oven to 375°F with 1 rack in middle position and 1 rack positioned 6 inches from upper oven heating element. Rub butter all over inside of a 13- x 9-inch baking dish; set aside ...
From foodandwine.com


ASPARAGUS AND SWISS MACARONI AND CHEESE RECIPE - FOOD.COM
2015-10-14 This mac and cheese with whole-grain pasta, Swiss cheese and asparagus is a comfort food that will literally make you feel better. Studies have shown that the folic acid found in asparagus is a natural mood booster, as is the Vitamin D in Swiss cheese and milk.
From food.com


MAC 'N' SWISS WITH HAM, PEAS AND DEVILED BREADCRUMBS - RACHAEL …
For the Mac 'n' Swiss with Ham and Peas: 4 tablespoons butter. 12 ounces to 1 pound ham steak, diced. 2 tablespoons flour. 2 cups milk, warmed in small pot over low heat. Salt and white pepper. 1 pound large shells, reginetti or other short-cut pasta. 1 cup fresh peas. One 12-ounce chunk of good Swiss, such as Jarlsberg, shredded
From rachaelray.com


EXTRA CHEESY HOMEMADE MAC AND CHEESE - BUDGET BYTES
2021-12-06 Add 3 Tbsp butter, 3 Tbsp all-purpose flour, and ½ tsp onion powder to the pot. Place the pot over medium heat and allow the butter to melt. Whisk the butter, flour, and onion powder together as the mixture begins to get bubbly and frothy. Cook and whisk for about one minute after it becomes bubbly.
From budgetbytes.com


WHAT GOES WITH MAC AND CHEESE (15 BEST SIDE DISHES TO EAT WITH …
2022-04-01 And it will take only 20 minutes to make this healthy food option!!! 14. Turkey Meatballs. Turkey Meatballs are tender and juicy, and completely melt in your mouth! They pair very well with Mac and Cheese. They’ll freeze well and serve them again when you make Mac and Cheese next time! 15. Sriracha Shrimp.
From izzycooking.com


"SWISS MACARONI AND CHEESE" - RECIPES ON SPOONACULAR
Drag the slider to adjust the maximal time to make the recipe.
From spoonacular.com


SWISS CHEESE RECIPES : FOOD NETWORK | FOOD NETWORK
2022-08-05 Food Network Magazine Editors' Favorite Grocery Store Buys Aug 1, 2022 4 Best Dutch Ovens, Tested by Food Network Kitchen Aug 5, 2022 By: Food Network Kitchen
From foodnetwork.com


CANADIAN MACARONI AND DOUBLE CHEESE - FOOD NETWORK CANADA
2013-06-10 Melt butter in same saucepan. Step 4. Add onions; cook and stir over medium heat until tender. Step 5. Blend in mustard. Step 6. Beat together milk and eggs in small bowl; add to saucepan with cheeses and macaroni. Step 7. Cook and stir over medium-low heat until cheeses melt and sauce is creamy and slightly thickened.
From foodnetwork.ca


MACARONI & CHEESE WITH SWISS CHARD - DELISHABLY
Bring to a boil. Add pasta, and cook for about 4 minutes. Stir in Swiss chard (and mushrooms, if using), and cook for another 2 minutes. Drain and set aside. Return pot to medium-low heat. Add milk, cheeses, Worcestershire sauce, and seasonings. Stir until melted.
From delishably.com


9 BEST CHEESES FOR MAC AND CHEESE - PUREWOW
2022-04-05 7. Fontina. For the intense cheese pulls and a balanced yet decidedly funky flavor, reach for Fontina. This Italian cheese is semisoft and sorta sharp—it’s nutty like Gruyère but with an extra earthy, savory je ne sais quoi. Young Fontina has a softer texture that makes it ideal for saucing mac and cheese.
From purewow.com


MACARONI AND CHEESE RECIPES : FOOD NETWORK | FOOD NETWORK
2022-08-11 5-Ingredient Instant Pot Mac and Cheese. Recipe | Courtesy of Food Network Kitchen. Total Time: 30 minutes. 287 Reviews.
From foodnetwork.com


SWISS CHEESE RECIPES MACARONI · HEALTHY EASY RECIPES
Aelplermagronen Swiss Alpine Macaroni And Cheese - Mission Food Adventure from mission-food.com Then you pour milk/cream over the top and bake until the cheese. Sprinkle bread crumbs evenly over top. 175g dried macaoni or other pasta 50g butter 50g plain flour 600ml milk 60g gruyere cheese 60g strong cheddar cheese 80g emmental cheese salt and pepper for …
From healthyfoodrecipeseasy.netlify.app


SWISS MACARONI CHEESE RECIPE - FOOD NEWS
Ready to make this Älplermagronen (Swiss Alpine Macaroni And Cheese Recipe)? Lat’s do it! Ingredients For Älplermagronen Swiss Alpine Macaroni And Cheese. 2 large waxy potatoes (500 grams) peeled and cubed; 1/2 teaspoon salt ; 250 grams Penne or Macaroni pasta; 1 1/2 cups Swiss Alpine cheese, grated or Gruyère cheese
From foodnewsnews.com


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