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.
SWISS-FONDUE MAC AND CHEESE
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
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.
CHEESE FONDUE MAC & CHEESE
When my husband was a missionary kid in Switzerland, his mom learned to make cheese fondue. I thought of combining that favorite with one of mine-macaroni and cheese!-Kathy Lee, Elk Rapids, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small skillet, toss bread crumbs with 1-1/2 teaspoons oil; cook and stir over medium-high until golden brown. Remove from pan., In same skillet, heat remaining oil over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot and garlic; cook and stir 1-2 minutes or until tender. Stir in flour and seasonings until blended; gradually whisk in milk and wine. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until melted., Drain macaroni and add to sauce. Add pancetta; toss to combine. Sprinkle with toasted bread crumbs.
Nutrition Facts : Calories 378 calories, Fat 22g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 586mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.
SWISS FONDUE
My husband grew up in Switzerland and it's there where I truly began to appreciate fondue. There are many variations of fondue in Switzerland, but this is the most common version. I love the ritual and it's so fun (and easy!) for entertaining. If you can get your hands on it, a splash of kirsch just before serving really gives fondue a fortifying kick.
Provided by Diana Moutsopoulos
Categories Cheese Fondue
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Combine Gruyère cheese, Emmental cheese, and cornstarch in a bowl. Mix until the cheese is evenly coated. Set aside.
- Rub the cut side of the garlic all over the inside of a fondue pot or heavy saucepan. Add wine and place over medium heat. Bring to a simmer, then gradually add cheese and cornstarch mixture. Stir with a spatula, gently stirring in a figure-of-eight motion, until all of the cheese is added and the fondue is smooth and homogenous. Reduce heat to medium-low if the fondue is boiling too vigorously.
- Immediately serve fondue, preferably over a warmer. If you used a saucepan on the stove to heat the fondue, you can carefully transfer the fondue to a fondue pot to serve.
Nutrition Facts : Calories 901.9 calories, Carbohydrate 47.3 g, Cholesterol 156.1 mg, Fat 48.6 g, Fiber 4.6 g, Protein 52.1 g, SaturatedFat 28.9 g, Sodium 1358.4 mg, Sugar 4 g
SWISS MACARONI CHEESE
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
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.
AUTHENTIC ORIGINAL TRADITIONAL SWISS FONDUE (OLD WORLD RECIPE)
Make and share this Authentic Original Traditional Swiss Fondue (Old World Recipe) recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- The optimal choice of pots is a steel or cast iron medium sized pot (2 quart) with an enameled interior.
- In a medium sized bowl, combine the three cheeses and toss with the flour.
- Rub the inside of the fondue pot with the garlic halves.
- Add the wine and heat over medium heat until hot, but not boiling.
- Stir in lemon juice and kirsch.
- Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg.
- Remove the pot from the heat and place over an alcohol safety burner on the table.
- Adjust the burner flame so the fondue continues to bubble gently.
- Serve with plenty of crusty bread cubes.
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FONDUE MAC AND CHEESE | WINE ENTHUSIAST
From winemag.com
Category Food, Food RecipesEstimated Reading Time 2 mins
- Heat oven to 400°F. Fold garlic into butter in bowl. Grease casserole pan or baking dish with butter-garlic mixture.
- Toss cornstarch with 1 pound Gruyère. Set aside. Bring pot of water to boil, and add salt. Boil macaroni for 10 minutes, or until al dente. Dunk pasta in cold water to shock, and let drain.
- In same pot, warm wine over medium-low heat. One handful at a time, whisk in cheese until melted. Add pepper and nutmeg. Stir in cooked pasta. Transfer pasta mixture into buttered dish, and top with remaining cheese. If using bread crumbs, add atop and dot with extra garlic butter.
- Cover with foil. Bake for 15 minutes, or until cheese bubbles. Remove foil, and bake 5 minutes until crisp. Let cool for 5 minutes. Serve alongside sliced apples. Serves 4.
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