I do love my comfort foods in the Winter and I tend to work at making them as healthy as I can. In Switzerland, however, it is tough to forgo the amazing cheeses so I do indulge periodically without an ounce of guilt.
Loving pasta as I do and remembering fondly many a winter afternoon snaking on Kraft Macaroni and Cheese and adoring the more robust and sophisticated Swiss Alpen Macaroni, I decided to make a hybrid.
Using locally produced Swiss cheeses and scrapping the potatoes and meat , I created a baked mac and cheese which was made all the better for the Les Murettes Fendant I enjoyed with it.
Be a little naughty this winter and enjoy a hearty and cheesy dish to end long day on the slopes. A nice alternative to fondue.
Bon Appétit !