Best Easy Gourmet Swiss Mac N Cheese Recipes

SWISS MACARONI AND CHEESE

Swiss Macaroni and Cheese image

Whenever we visited my husband's good friend, his wife made this dish. I was too shy to ask for the recipe, so I came up with this one. It is very creamy and rich, with a mild Swiss cheese flavor.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

3/4 cup uncooked elbow macaroni
2 tablespoons chopped onion
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup fat-free milk
1 cup shredded Swiss cheese
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 464 calories, Fat 27g fat (17g saturated fat), Cholesterol 82mg cholesterol, Sodium 569mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 1g fiber), Protein 24g protein.

BEST-EVER MACARONI AND CHEESE

Best-Ever Macaroni and Cheese image

In the South, mac 'n cheese is like everyone's favorite aunt-and this best-ever recipe beats out the rest.

Provided by Southern Living Test Kitchen

Categories Casserole

Time 1h10m

Yield Serves 10

Number Of Ingredients 14

Ingredients

16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta
6 tablespoons salted butter
⅓ cup grated yellow onion
2 teaspoons dry mustard
1 teaspoon kosher salt
¼ teaspoon black pepper
⅛ teaspoon freshly grated nutmeg
⅛ teaspoon cayenne pepper
6 tablespoons all-purpose flour
3 ½ cups milk
1 ¾ cups heavy cream
2 teaspoons Worcestershire sauce
4 ounces extra-sharp yellow Cheddar cheese, shredded (about 1 cup), plus 4 oz. diced (about 1 cup), divided
4 ounces sharp white Cheddar cheese, shredded, (about 1 cup), plus 4 oz. diced (about 1 cup), divided

Steps:

Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

GOURMET FOUR CHEESE MACARONI AND CHEESE

Gourmet Four Cheese Macaroni and Cheese image

When a recipe is SO good that it haunts your memory for over 40 years, you know it had to be good! As a young bride, I made this macaroni and cheese dish from a requested recipe from Bon Appetit magazine. Sadly, if I saved the recipe, it was lost along the years of moving. After the Internet, I searched, in vain, for this recipe for years, until I discovered 3/4's of it in a women's magazine. With the help of many Zaar members that helped me find the missing cheese that was needed, I now have the long lost recipe and the ability to make it again and again for an entire new generation of friends and family! This is NOT meant to be an everyday mac & cheese. It's great comfort food when you want to celebrate something special: a good grade, a birthday, or an "I love you!" kinda day. Don't skimp on the cheeses; they will be slightly costly. But, the end result is Oh So Good ! You will not be disappointed in the complex flavours of this simple dish, with a twist.

Provided by The_Swedish_Chef

Categories Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb rotelle pasta (They look like wagon wheels)
3/4 lb sharp cheddar cheese, shredded (I used an aged 5 year old variety)
1/2 lb gruyere cheese, shredded
1/2 cup asiago cheese, shredded
1/2 cup Fontina cheese, shredded
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (I used 2%)
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon dried mustard
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cayenne pepper
1 cup panko breadcrumbs (Japanese Bread Crumbs)

Steps:

PLEASE NOTE: This is a BAKED macaroni and cheese, therefore, it will NOT turn out with a lot of extra cheesy sauce asis absorbed into the pasta while baking. If you require an extra saucy mac & cheese, just reduce the amount of pasta you place into the dish or make more sauce so it is creamier. Thanks so much for making this dish; I hope you enjoy it! :).
Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.
Toss all the shredded cheeses together in a large bowl, set aside.
Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.
In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.
Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.
Once water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.
Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving.

GOURMET MAC & CHEESE

Gourmet Mac & Cheese image

Provided by Jeff Mauro, host of Sandwich King

Time 1h15m

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds cavatappi
Kosher salt and freshly ground black pepper
16 ounces pancetta, small diced
4 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 cloves garlic, grated on a rasp
1 tablespoon Dijon mustard
1 teaspoon hot sauce
4 cups whole milk
8 ounces fontina cheese, grated
8 ounces Gruyere, grated
8 ounces Havarti cheese, grated
4 ounces blue cheese, crumbled
1 tablespoon chopped fresh chives

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.