MACARONI 'N' APPENZELLER CHEESE WITH CREME FRAICHE
Serious macaroni and cheese for serious macheads. This easy, non-baked recipe comes from Quick and Simple magazine April 2006. Top quality Gruyere or Emmenthal can be substituted for the appenzeller. Wikipedia states: "Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. An herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavours and preserves the cheese while promoting the formation of a rind. Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets. The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavour, which can range from mild to tangy, depending on how long it is aged".
Provided by COOKGIRl
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the elbow macaroni in boiling salted water until al dente. Drain and set aside. *Important*: Reserve 1 cup of the pasta liquid.
- Return the hot, cooked pasta to the pot. Toss with the garlic, shallot, shredded cheese, creme fraiche, nutmeg, salt, pepper and butter. Heat should be on low but no higher to avoid burning the cheese.
- Ladle in approximately 1/4 cup of the pasta cooking liquid, tossing ingredients gently.
- If the cheese does not melt right away, increase heat to medium for a few moments. The cooking liquid will help create a light, saucy coating of cheese for the pasta. Most importantly, be extra careful not to burn the ingredients!
- If the pasta seems dry, ladle in a bit more liquid, only 1/4 cup at a time, until the macaroni is creamy but not watery.
- Transfer to pasta platter and serve hot.
- Garnish with fresh minced parsley if desired.
Nutrition Facts : Calories 491.6, Fat 17.7, SaturatedFat 10.5, Cholesterol 54.1, Sodium 17, Carbohydrate 69.9, Fiber 3, Sugar 1.7, Protein 12.7
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Rana Taimoor Khan Advocate
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Denicia Carter
[email protected]I had some trouble finding Appenzeller cheese, but it was worth the effort. The flavor really made this dish special.
Rethabile Precious
[email protected]I thought this recipe was just okay. The sauce was a bit too heavy for my taste, and the pasta was a little overcooked.
Johnson Mason
[email protected]I wasn't sure how I would like the combination of Appenzeller cheese and creme fraiche, but I was pleasantly surprised. The flavors worked really well together.
Susant Karki
[email protected]This is my go-to recipe for a quick and easy weeknight meal. It's always a hit with my family.
Anthony Murphy
[email protected]I love how versatile this recipe is. I've added different vegetables, meats, and cheeses, and it always turns out great.
Linda Nabuya
[email protected]This dish is so simple, yet so delicious. The flavors are perfectly balanced, and the texture is creamy and smooth.
Albano Isai
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. Everyone loves the creamy, cheesy sauce and the tender pasta.
Gege
[email protected]I was pleasantly surprised by how easy this dish was to make. It only took about 30 minutes, and I had everything I needed on hand. The result was a delicious and satisfying meal.
Michael Green
[email protected]This recipe was a hit! The combination of Appenzeller cheese and creme fraiche was rich and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.