Recipe: Swiss Macaroni and Cheese
Author: Bhavani Jaroff, iEat Green
- ? t nutmeg
- 2 medium or 1 large organic potatoes, cut into ½ ? 1? cubes
- 1 lb organic WW elbow or penne pasta
- 2 large organic onions, peeled and diced
- 4 tbsp organic butter, plus 2 Tbs butter or oil for onions
- 4 Tbs organic unbleached white flour
- 2 cup grated cheese (Gruy?re, Jarlsberg. Swiss,, etc )
- 2 cup organic milk
- salt and pepper to taste
- 1 cup bread crumbs
- 1-2 t. chopped garlic
- 2 Tbs parsley
- S & P
- Bring a large pot of salted water to boil. Meanwhile, saut? onions in butter or oil until golden brown.
- When water is boiling, add pasta and potatoes to the salted water. Stir to
- make sure pasta doesn?t stick together. Cook until pasta and potatoes are soft. Drain pasta and potatoes.
- In heavy skillet, make a roux, by melting the butter and then adding the
- flour, stirring with a whisk to prevent lumps.
- Add the milk gradually, continuing to stir with a whisk.
- Then add the nutmeg and salt and pepper to taste. Add the cheese until mix until melted.
- In large bowl, combine the pasta, potatoes, onions and cheese sauce. Pour the pasta mixture into a oiled, glass casserole dish.
- In remaining butter, saute the breadcrumbs with the garlic and parsley, S & P.
- Sprinkle the top of the casserole with the seasoned breadcrumbs.
- Bake uncovered for 20 minutes.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-swiss-macaroni-and-cheese/
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