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Why is it Alpine Mac and Cheese you ask? Because the cheeses used in this recipe by The Brooklyn Kitchen, are from the Alpine region. Clever! Enjoy this as a main by adding bacon or your choice of meat.
Cook Time:30 min
Prep Time:10 min
Total Time:40 min
Servings: 8
Ingredients:
? lb elbow macaroni
3 tablespoon butter
3 tablespoon all-purpose flour
2 shallot, finely diced
2 ½ - 3 cup milk
6 oz gruyere
6 oz appenzeller or comte
pinch fresh nutmeg
1/2 teaspoon paprika
Preparation:
Preheat oven to 375 degrees F. In a large pot of salted boiling water, cook pasta until al dente. Drain, toss with a little olive oil to keep it from sticking, and set aside.
Melt the butter in a large pot and add the four. Cook over low heat, stirring constantly with a wooden spoon for about 2 minutes or until the taste of flour is cooked out. Slowly begin adding the hot milk while whisking constantly. Cook for a few more minutes until it reaches a boil and whisk constantly for 1 minute until thick; remove from heat. Combine cheeses and whisk into sauce s pinch of salt, pepper, nutmeg and the paprika. Add the cooked pasta to the sauce and combine well. Transfer to a greased baking dish, cover tightly with foil and place in oven. Cook for 15 minutes, remove foil and cook for another 15 minutes until bubbly and brown.
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