Chaeshoernli Mit Apfelmus - Macaroni & Cheese With Applesauc

Total Time
45mins
Prep 15 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Grate the Appenzeller cheese or Bergkaese and scatter it over the macaroni. Sizzle the butter until light brown and pour it over the dish.
  3. For the apple sauce:.
  4. 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.
  5. 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.
Most Helpful

4 5

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.