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.
- ½ 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
- 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.