Tuesday, September 20, 2016

Swiss Macaroni & Cheese


This Swiss Macaroni & Cheese goes beautifully with a ham dish. It is tangy and creamy and the breadcrumbs add nice texture. We really enjoyed this dish and it didn't last long in our house! It reheated pretty well too which is always a plus. I think it would make a wonderful base for an all-in-one casserole with chunks of ham and your favorite green veggie mixed in.


I cannot seem to get over the fact that we are already at the END of September... Lindsey just had her 3rd birthday, the Chicago trip is this weekend, and the days quite literally keep flying on by. We're reaching the anniversary of Kent's stroke, which happened early October and I just keep thinking about all that has changed in the past year. So many good memories over this past year, and plenty of sad and hard ones too. It has been a stretch and growth year. Lots of laughter, and lots of tears. I am excited for the Holidays to be just around the corner. We're working on fall and Halloween decorations for the house, and Lindsey is already talking about Santa and Christmas (and mostly presents - apparently she has fully grasped the concept of presents). I'm already thinking about fun things to do in December with her to celebrate the season of Christmas, but first Halloween and decorations and adorable kiddos in costumes, and then the annual Turkey dinner to share with family and friends! Lots to be thankful for and look forward to!


Swiss Macaroni and Cheese adapted from Taste of Home

Ingredients
16-oz package elbow macaroni noodles
1 1/8 tsp salt, divided
1 1/8 tsp pepper, divided

1/2 cup (1 stick) butter, divided
3 TBS flour
2 cups milk
1 cup heavy whipping cream
1 medium onion, diced
2 - 2 1/2 cups shredded Swiss Cheese
1/2 cup plain bread crumbs

Directions 
  1. Put a large pot of lightly salted water onto boil, cook macaroni noodles to al dente (about 10 minutes). Drain and set aside.
  2. Lightly spray a 2-quart baking dish with nonstick spray and set aside. Meanwhile, preheat oven to 350 degrees.
  3. In a large nonstick skillet melt 6 TBS of the butter over medium to medium-high heat and cook onions until tender, and butter is beginning to brown (about 8 - 10 minutes); reducing heat if necessary to prevent butter from browning too quickly.
  4. Stir in the flour until evenly absorbed into the butter. Allow roux to cook for 1 - 2 minutes.
  5. Gently whisk in the milk and cream until completely incorporated and smooth.
  6. Increase heat and bring to a simmer, cook for 2 - 3 minutes or until sauce begins to thicken.
  7. Reduce heat back to medium and add in 1 tsp each salt and pepper, along with the cheese. Stir gently until cheese has melted and sauce is smooth. Taste and adjust seasonings as necessary. Combine noodles and sauce in the pot that you cooked the noodles in, stirring gently until noodles are evenly coated with the cheese sauce. Pour noodles into the prepared casserole dish and smooth.
  8. In a bowl, melt the remaining 2 TBS of butter and stir in the plain bread crumbs and remaining 1/8 tsp each salt and pepper until evenly combined. Sprinkle buttered crumbs over the top of the noodles.
  9. Bake in preheated oven for 20 minutes. If breadcrumbs haven't browned, turn the broiler to high and broil for 1 - 2 minutes, or until golden brown.



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