I personally am not a fan of a huge detailed story to go along with a recipe… I know it helps your website and all, but not going to lie…I’m not about it! But I will share something about this that you MUST know! I HATE stringy Mac & Cheese. Like, I hate it. Its hard to eat, and its just not as yummy as a creamy base sauce. My biggest goal with this was to make it not stringy AT ALL! And I succeed! You can thank me by making it yourself and tagging me in a picture! One thing that makes this not stringy is the cheeses I use! I know they are more expensive cheeses, but it’s worth it! I know you and your loved ones will LOVE and DEVOUR this! I hope you love it!
Swiss Alps Mac & Cheese
A few years ago, I was on vacation in Switzerland. We were up in the Swiss Alps for the day and we came upon a quiet little restaurant in a small mountain village. We stopped and ate there, and I thought I was being boring by ordering the mac and cheese….NOT BORING AT ALL! It was the best thing I have EVER eaten! I took some serious mental notes and was determined to recreate it when I got home. And I am thrilled to say I FINALLY got it down! It's super basic in the seasonings department, it's mostly flavored by the simple ingredients and salt and pepper. You will love this mac and cheese. A TRUE gormet style comfort dish! I hope yopu enjoy!
Ingredients
Swiss Alps Mac & Cheese
- 1 tbsp olive oil
- 1 sweet onion chopped
- 3 cloves garlic minced
- 2 tbsp flour
- 2 cups milk higher fat content
- 2 tsp chicken boullion I use "Better than boullion"
- 2 cups half & half
- 2 cups baby swiss cheese shredded
- 2 cups havarti cheese shredded
- 1 cup fontina cheese shredded
- salt and pepper to taste
- ½ lb Deli ham (should be about three slices) Slice edge off and cut into bite size pieces. Ask for it sliced to a quarter inch
- 5 large Yukon gold potatoes washed, peeled, chopped (bite size), and cooked to tender.
- 1 lb rigatoni pasta cooked—I use rummo brand from Lee's (could use penne)
- ½ cup frenchs dried onions crushed into crumbs
Instructions
For the Cheese Sauce
- Make sure all veggies are chopped, potatoes are cooked to tender, you've cut the edges off of your ham, and cut it into bite size pieces. Shred your cheeses. Have everything prepared and ready to go! It will make the process a lot quicker and easier!
- Boil water in a pot over high heat. Have it boiling when you're ready to begin sauce. Once ready, add pasta to water and cook to "Al Dente". Drain water out of pasta and set aside.
- While noodles are boiling, add olive oil to a large pot over medium heat. Add in onions, garlic, and some salt and pepper- cook until soft and tender. Add in flour and stir. Add milk, half & half, and chicken bouillon, whisk. Cook mixture while stirring for about 3 minutes to bring the temperature up.
- Slowly (SLOWLY!!!) whisk in the shredded cheeses. Stir until completely melted and creamy. If you feel like your sauce needs to be slightly thinner, add in a little bit more milk. Continue to stir sauce for a few more minutes until creamy and hot! Taste and season with salt and pepper if needed.
- Add in (drained) noodles, cooked potatoes, and ham. Stir until everything is coated with sauce. Transfer mixture into an oven safe dish, and top with crushed dried onions. Cook at 350 for 20 minutes or until crumbs are golden and sauce is bubbling.
- Enjoy!!
