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 !
Baked Mac ‘n Cheese
|Serves||6 - 8|
|Prep time||20 minutes|
|Cook time||50 minutes|
|Total time||1 hours, 10 minutes|
- 227 Grams elbow macaroni
- 42g unsalted butter
- 25g all purpose flour
- 8g powdered mustard (Attention: Add quantity to taste! )
- 720ml milk (Used 1.5% fat -- Lactose Free)
- 1fl oz yellow onion (finely diced)
- 4g papikra
- 1 Bay Leaf
- 4g Papikra
- 1 Large egg
- 80g Gruyere (Grated)
- 80g Emmental (Grated)
- pinch kosher salt
|Step 1||Bring salted water to a boil |
Melt butter in a separate pot
Blend flour and mustard powered and then whisk into butter.
Continually stir for about 5 minutes until a creamy paste is formed
Stir in room temperature milk, onions, bay lead and paprika
Simmer for about 10 minutes and then remove the bay leaf.
|Step 2||Temper Egg: |
Place the egg in a small metal bowl and slowly add some of the warm liquid to the egg.
Let the liquid run down the inner edge of the bowl and whisk constantly to avoid lumps.
You do not need to add all the liquid to the egg. Just enough so the egg is well mixed and there is no lumps. Worse case, strain the egg/liquid mix before reintroducing it to the main pot of liquid
|Step 3||Add the cheese and salt and pepper to taste |
Fold in the cooked macaroni
Pour the ingredients into a 2quart casserole dish
|Step 4||Place in over for about 40 minutes or until cooked to taste |
Spices: The mustard powder and paprika quantities are estimates. I use more or less depending on how strong & spicy I want the dish. Add a little of each to the milk mixture and taste before adding more.
Cheese: Gruyère and Emmental are popular choices in Switzerland not only for fondue but baked macaroni too, but use what you like and have fun with it!
Golden Top: Add some additional cheese to the top and broil for about 5 minutes or until golden