My fondue-like version of Macaroni and Cheese.
A little more sophisticated than the childhood classic
- and your kids will love it too!
2 cups macaroni (Gluten Free)
4 Tbsp Butter
2 Tbsp Gluten Free Bisquick
2 2/3 cup Milk
6 oz. Gruyere Cheese, grated
4 oz. Emmental Cheese, grated
pinch of fresh grated Nutmeg
Salt and Pepper to taste
Preheat oven to 350 degrees F.
Prepare the macaroni according to package instructions.
In a heavy sauce pan or dutch oven, melt the butter over low heat.
Stir in the GF Bisquick and cook for 1 minute.
Stir in the milk and slowly bring to a boil, stirring constantly.
When the sauce comes to a boil and starts to thicken, remove from the heat.
Add 3 oz of the Gruyere and 3 oz of the Emmental (reserving the rest for topping).
Stir constantly until the cheese is melted.
Stir in the nutmeg, salt and pepper.
Stir in the GF Bisquick and cook for 1 minute.
Stir in the milk and slowly bring to a boil, stirring constantly.
When the sauce comes to a boil and starts to thicken, remove from the heat.
Add 3 oz of the Gruyere and 3 oz of the Emmental (reserving the rest for topping).
Stir constantly until the cheese is melted.
Stir in the nutmeg, salt and pepper.
Add the cooked macaroni to the sauce, stirring to combine well.
Pour the macaroni into a buttered 9x13" baking dish.
Top with the reserved cheese.
Bake for 25-30 until the top is golden brown.
Allow to cool for 5-10 minutes.
Serves 6-8.
Recipe
Swiss Mac & Cheese
Bake for 25-30 until the top is golden brown.
Allow to cool for 5-10 minutes.
Serves 6-8.
Recipe
Swiss Mac & Cheese
2 cups macaroni (Gluten Free)
4 Tbsp Butter
2 Tbsp Gluten Free Bisquick
2 2/3 cup Milk
6 oz. Gruyere Cheese, grated
4 oz. Emmental Cheese, grated
pinch of fresh grated Nutmeg
Salt and Pepper to taste
Preheat oven to 350 degrees F.
Prepare the macaroni according to package instructions.
In a heavy sauce pan or dutch oven, melt the butter over low heat.
Stir in the GF Bisquick and cook for 1 minute.
Stir in the milk and slowly bring to a boil, stirring constantly.
When the sauce comes to a boil and starts to thicken, remove from the heat.
Add 3 oz of the Gruyere and 3 oz of the Emmental (reserving the rest for topping).
Stir constantly until the cheese is melted.
Stir in the nutmeg, salt and pepper.
Add the cooked macaroni to the sauce, stirring to combine well.
Pour the macaroni into a buttered 9x13" baking dish.
Top with the reserved cheese.
Bake for 25-30 until the top is golden brown.
Allow to cool for 5-10 minutes.
Serves 6-8.
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