A traditional Swiss farmer mac and cheese.
Ingredients:
| 2 garlic cloves minced |
| 1 onion finely diced |
| 1/4 Cup Butter |
| 1/4 Cup Flour |
| 1 Cup 18% Cream |
| 2 Cups Milk |
| 400 g grated 5 Brothers cheese |
| 8 oz dry macaroni |
| 1 tsp Salt |
| A pinch of ground nutmeg |
| Fresh ground pepper to taste |
Directions:
- Preheat oven to 400 F.
- Cook pasta al dente, drain and immediately rinse with cold water.
- In a large sauce pan on medium heat melt the butter and fry the onion and garlic until soft.
- Whisk in the flour and continue to whisk and cook for about 2 minutes.
- Slowly add the milk and cream, whisking constantly to avoid lumps. Once all the milk and cream has been added, cook, stirring very frequently until the sauce thickens, about 10 minutes. At first the mixture will appear too thin but will noticeably thicken after 5 -10 minutes of cooking
- Remove the sauce pan from the heat. Add 3/4s of the 5 Brothers cheese as well as nutmeg and salt and pepper to taste. Gently stir until the cheese is melted.
- Carefully fold the pasta into the sauce and move the mixure into a buttered baking dish. Sprinkle the remaining 5 Brothers on top.
- Bake uncovered for 20 to 25 minutes until cheese on top is golden brown. Placing the oven on broil for the last few minutes will help develop a golden crust.