Pasta

Alpine Mac ‘n Cheeze

Name: Alpine Mac ‘n Cheeze
Cook time: 30 min
Ingredients: 1 Bay leaf; 85 g of Brittany salted butter; 85 g of flour; 1 litre of full fat milk; 100 g of Raclette, diced into small cubes; 130g of Emmental, grated; 200g of Schnebelhorn, grated; 3 tea-spoons of mustard; 3 tea-spoons of Garlic powder or crushed garlic; ½ medium onion; 500g packet of pasta (penne or macaroni), cooked; 5 cloves; Handful of chopped thyme; 200g of breadcrumbs

Cook: 30 mins
Difficulty: Medium
Method: Oven

Spoon lifting macaroni cheese from a white baking dish with a golden crumb topping

Ingredients

1 Bay leaf
85 g of Brittany salted butter
85 g of flour
1 litre of full fat milk
100 g of Raclette, diced into small cubes
130g of Emmental, grated
200g of Schnebelhorn, grated
3 tea-spoons of mustard
3 tea-spoons of Garlic powder or crushed garlic
½ medium onion
500g packet of pasta (penne or macaroni), cooked
5 cloves
Handful of chopped thyme
200g of breadcrumbs

Method

Before chopping or grating your cheese ensure that it is as cold as possible, then remove the rind.
Attach the bay leaf onto the onion by pinning it with the whole cloves
Place the onion into a saucepan with the milk
Slowly bring the milk to a simmer then remove from the heat
In a large heavy sauce pan slowly melt the butter, adding the flour and stirring on a low heat until combined.
One ladle at a time add the milk (the onion can be discarded) to the flour & butter mix over a low heat, continuously stirring.
Add the mustard and garlic to the mixture
Now start to add your cheese to the mix, again slowly while stirring
Once this whole mixture is combined remove the pot from the heat and stir in the cooked pasta.
Pour the mixture into a baking dish
Top with bread crumbs and thyme.
Bake in a pre-heated oven for about 25 minutes ta 180c