Easy Gourmet Swiss Mac N Cheese Recipes

SWISS MACARONI AND CHEESE

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.

GOURMET MAC & CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Boil pasta in boiling salted water until very al dente?about 3 minutes less than the box instructions (it will finish in the oven).
• Render pancetta in a large oven-safe pan or French braiser over medium heat until still chewy and not quite crispy, about 20 minutes (it will finish crisping in the oven). Remove pancetta and drain all but 1 tablespoon rendered fat. Add butter, melt and then add flour to make roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Add garlic, Dijon and hot sauce. Whisking vigorously, slowly add milk. Bring to simmer, whisking constantly, then cook, whisking occasionally, about 5 minutes.
• Add fontina, Gruyere, Havarti and blue cheese and season with salt and pepper. Mix in pasta until fully coated. Cover entire top with pancetta and bake until bubbly and gooey, 10 to 15 minutes. Sprinkle with chives and serve immediately.
• Unbaked Gourmet Mac & Cheese can be made ahead of time and stored in the fridge. Bring to room temperature before baking, and add on another 10 minutes in the oven.

EASY GOURMET SWISS MAC N' CHEESE

Steps:

• Heat 8 cups water to boil for noodles. When water boils, add noodles and cook about 1 minute less than package directs. Drain.
• Put oil and onion into saucepan. Stir to coat onion with oil. Add water, cover and sweat the onions over medium-low heat until they wilt and become sweet. Stir occasionally. Do not allow onions to brown.
• Fry bacon in large deep pot over medium heat until golden. Spoon onto papter towels to drain. Set aside.
• Drain the bacon fat from the pot, but do not wash.
• Add milk to bacon cooking pot and heat to simmer.
• Add cheese spread and whisk until cheese melts and mixture is smooth.
• Add mozzarella. Stir in figure 8 pattern (keeps it from balling up on the spoon) until cheese melts and mixture is smooth.
• Add onions to cheese mixture and stir gently.
• Add noodles and turn until well coated.
• Pour into serving dish.
• Top with bacon and serve.

MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
• Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.