Swiss Chalet Mac and Cheese brings the wonderful flavors of a Swiss fondue to your everyday macaroni and cheese.
Swiss Chalet Mac and Cheese
By Sue Lau | Palatable Pastime
Sorry I am late today in the posting, but here is my recipe for the mac. (Yay! I got it posted!) 😀
Every now and again I get cravings for macaroni and cheese. How I make it depends heavily on what is in my cheese drawer. In this case, I spied a couple packages of Emmenthaler and a package of Alpine Swiss that I knew would pair well to create the flavors of a Swiss fondue without the bother.
The whole idea of it makes me think of a snowy day on top of the Swiss Alps, warming up with something really cheesy while the snow fell outside.
And this is perfect if you are vegetarian, hearty enough to be served by itself. But some of us (myself included) vacillate back and forth between having this as an entree or a side dish. And when I made this, I did in fact eat it with a small leafy salad. But on any other day I would probably be quite happy teaming this up with meat loaf, pan fried pork chops or some kind of sausage like Kielbasa links.
Of course, with the two of us here, this made a ton. But never fear. If you hang in there with me I will post for you Saturday what I did with the leftovers with my recipe for fried mac & cheese. This does heat up okay as well if you give it a little splash of milk when reheating. I’ve done that many times, adding a little liquid back into pasta for a reheat. Except lasagna, which I can’t stir something into it, but pour a little extra marinara over the top with some mozz cheese for the melt. (We still like it looking good and cheesy).
But I hope you enjoy. Tomorrow I will be posting with Fish Friday Foodies (I am hosting this month!) with my recipe for seafood enchiladas. It’s supposed to be like the ones we used to get many moons ago at Chi-Chi’s. They went out of business ages ago over some flap with onions or parsley or something. But back in the day these used to be good. I’ve done to the best of my memory, but you know, if you remember it better than I do and I didn’t get a bullseye, forgive. At least it still tastes good. (I always worry when posting a clone recipe if it doesn’t taste the way I remember it)(I hate to disappoint anyone). You’ll have to be the judge on these enchiladas. Hopefully they will be even better than you remember. But until then-
Swiss Chalet Mac and Cheese
- 1 pound uncooked macaroni noodles
- 10.6 ounces Emmenthaler cheese, shredded
- 6 ounces Cabot Alpine Cheddar cheese, shredded
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon minced garlic
- 2-1/2 cups whole milk
- 1/4 cup dry white wine
- 1 tablespoon Kirsch
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/8 teaspoon nutmeg
- 2 tablespoons crushed cracker crumbs or bread crumbs
- extra nutmeg
- Preheat oven to 350°F.
- Cook macaroni according to package directions and drain.
- Shred cheeses and set aside.
- Heat butter in a saucepan and whisk in the flour and garlic, making a roux.
- Stir in the milk, white wine, Kirsch, mustard, salt, pepper and nutmeg and whisk over low heat until sauce thickens.
- Remove sauce from heat and stir in cheese, continually stirring off the heat until the cheese melts. Do not keep it on the heat.
- Stir cooked macaroni into the sauce and then pour into an oblong casserole dish, sprinkling with crumbs and a touch more of nutmeg.
- Bake at 350°F. until hot, about 20 minutes. Brown under the broiler if you like more color on top.
From the kitchen of palatablepastime.com
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