The origin of Mac & Cheese sourced from www.europeancuisines.com The original recipe uses Appenzeller cheese or Urner Bergkaese cheese. If you can't get either of these cheeses use your favourite cheese.
- Cook the pasta in salted water and drain. Peel the onions, chop them in thin slices and saute them in butter: then mix them with the pasta. Stir the cream into this mixture, and season with salt and pepper.
- Grate the Appenzeller cheese or Bergkaese and scatter it over the macaroni. Sizzle the butter until light brown and pour it over the dish.
- For the apple sauce:.
- Peel and core the apples. Cook slowly with the apple juice, cinnamon, whole nutmeg and sugar: add a squeeze or so of lemon juice toward the end of the process.
- Remove the whole spices, sieve the puree, and sweeten to taste if necessary: then whip the remaining cream, top the applesauce with it, and serve alongside the macaroni/cheese.
That applesauce was awesome. In fact, the kids gobbled it up so fast that I didn't have time to snap a photo. And the appenzeller cheese melted to a smooth consistency, but the taste of the appenzeller wasn't my family's favorite for this kind of dish. I'm new to Swiss cheeses, so I can't say for sure what it was we didn't like, perhaps just a matter of us not being used to a new ingredient. Made for ZWT7, Mischief Makers.