When someone makes a comment like,"The macaroni and cheese in Switzerland will make you think you’ve gone to Heaven," it makes one curious, as well as envious. There was nothing to do but investigate. What was found was a mac and cheese not only good, but simpler than any other bechamel/ baked concoction previously encountered.
Known as "Alpler Magrone," this dish was one of the few noodle dishes without potatoes in the region and was devoured on special occasions like Sundays and holidays, according to the cookbook "Culinary Excursions Through Switzerland." The basic concept is to submerge raw macaroni in milk in the comfort of a sturdy sauté pan. Over a low heat, stir occasionally as the noodles soak up the milk. Once a majority of the milk has been absorbed, add grated cheese to the mixture off the heat. Stir and serve.
This method solves the usual problem with mac and cheese recipes is that it's often too time-consuming for a weeknight meal or not worth the energy just for a smaller portion. The ingenuity lies not only in the simplicity but in the options for adventure. Although macaroni pasta is indeed the quickest (along with shortened pieces of angel hair), any pasta shape or size can be used. For a twist on the traditional, incorporate extras into the base -- a touch of mustard, Tabasco sauce or pesto. The cheeses that can be added are endless -- Gruyere, Swiss, cheddar. And little touches like cooked bacon, andouille sausage or broccoli can be incorporated in the end with the cheese to turn this side dish into a main meal. Macaroni and cheese will never be so good (or easy).
Stovetop Swiss Style Mac and Cheese
12 ounces macaroni noodles, uncooked
milk, as needed
1 1/2 cups Cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
1. Add uncooked macaroni to large sauté pan.
2. Pour enough milk to submerge the macaroni.
3. Over low heat, stir occasionally as the noodles soak up the milk, approximately 20 to 30 minutes. Stir occasionally so noodles to not stick to pan.
4. Take off the heat once a majority of milk has been absorbed. Take care not to over-reduce (which will turn it all into a gloppy mess) because you still want a small amount of milk to make a sauce with the cheese. If you do over-reduce, add more milk.
5. Stir in cheese and serve.
Yields: 2 servings
Other Cheesy Pasta Ideas:
Mac and Maytag Blue Cheese Pasta
