Name: Swiss Gruyere Mac N Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 (14.5 oz.) cans evaporated milk; 18 oz. Swiss cheese (fresh Swiss cheese from the deli); Ask for a block of cheese so that you can shred it or cube it yourself. Personally, I cube it, it is a little easier than shredding it.; 6 oz. Gruyere Cheese or Havarti (same as above, fresh from the deli); 2 Tbsp. Cornstarch; ½ tsp. Dijon mustard (regular, not Country-Style); Salt and Pepper to taste; 1 lb. macaroni, cooked al dente (about 1 to 2 minutes under the cooking time); Chopped fresh Italian parsley (optional)

A Little Back Story

When I was seven or eight years old, my Grandma Rose came to stay with me while my parents were away on a month long motorcycle trip. She was making me all sorts of food and I was in heaven! One of my favorites she made during her stay was the Ham and Broccoli Roll-Ups (which is a previous post on my blog, go check it out!). It was delicious! However, the one that topped all of them was her Swiss Macaroni and Cheese. I LOVED IT! I think she made it every day for me for at least a week if not two weeks. Possibly even the rest of the time she was with me! Who knows! I remember how tired she was of making this macaroni and cheese every day, but none the less, she continued to make it at my request. Every time I would have Mac N’ Cheese, I would think about this recipe and my Grandma Rose, but just never had the chance to make it! When you always go with the same macaroni and cheddar cheese, it’s hard to consider the different options out there. However, once you try this version, you won’t be able to go back! My husband has never really been a huge fan of macaroni and cheese, but when I made this version, I caught him going back for seconds and thirds! Now that says something!

What makes this version so creamy?

Unlike the typical macaroni and cheese, I use evaporated milk because it works so much better than flour, plus you don’t have that flour taste either. I also like to make it extra saucy because the macaroni will soak up the sauce and then the dish is too dry. Typically, I do not bake mine, however, you most definitely can to add an extra crisp! Make sure to go to the deli and get a block of fresh cheese. Fresh shredded cheese melts so much better than the already shredded store-bought brand. The bagged, already shredded cheese has fillers in it, which tends to lend itself to not melting very well.

The best thing about macaroni and cheese is that you can do almost anything and make all kinds of variations! A few years ago, my daughter was in charge of Mother/Daughter Day in her sorority. We had a huge tray of mixed leftover cheese cubes ranging from sharp cheddar to pepper jack. I took all the cheeses and made a huge pot of macaroni and cheese. I mixed all of the cheeses together for the sauce. The variety of cheese added a little sharpness and a hint of spice. It was delicious! Don’t be afraid to mix things up and try new things! But for now, let’s get cooking!

Ingredients

2 (14.5 oz.) cans evaporated milk

18 oz. Swiss cheese (fresh Swiss cheese from the deli); Ask for a block of cheese so that you can shred it or cube it yourself. Personally, I cube it, it is a little easier than shredding it.

6 oz. Gruyere Cheese or Havarti (same as above, fresh from the deli)

2 Tbsp. Cornstarch

½ tsp. Dijon mustard (regular, not Country-Style)

Salt and Pepper to taste

1 lb. macaroni, cooked al dente (about 1 to 2 minutes under the cooking time)

Chopped fresh Italian parsley (optional)

Pour the evaporated milk into a large pot and simmer over medium heat. Do not boil. Combine the cubed or shredded Swiss cheese and the Gruyere cheese with the cornstarch, making sure it is well combined and coated. Add the mustard and mix well. Add the cheese mixture to the simmering milk. Whisk constantly until the cheese and milk mixture is smooth and creamy, and thick about 20 minutes. Be careful not to scald or scorch the bottom of the pan. To test if the mixture is thick enough, use a spoon, test the mixture. If the spoon has a nice thick, silky coating on the back of the spoon, the mixture is ready. Season with salt and pepper to taste. Add the cooked macaroni and continue to cook for 2 minutes more until the macaroni and the sauce is combined and heated through. Again, season with salt and pepper to taste. Garnish with fresh Italian parsley. Serve immediately or bake it. See the following options for baking.

To bake it:

Option (1) Pour into a greased 9 by 13 inch baking dish. Top with sliced tomatoes seasoned with a little salt and pepper. Bake at 350 degrees F for 25 to 30 minutes.

Option (2) Pour into a greased 9 by 13 inch baking dish. Combine ¾ cup seasoned or Italian style breadcrumbs with ½ cup melted butter. Sprinkle over the macaroni and cheese mixture. Bake at 350 degrees F or for 25 to 30 minutes or until the breadcrumbs are golden brown.

Option (3) ** Jazzed Up Swiss Gruyere Macaroni and Cheese **

After adding the macaroni, add 2 or 3 slices chopped bacon, 1 diced tomato, 1 cup cooked, drained, and chopped fresh spinach. Bake as directed above. Add the breadcrumb topping as well.

To cook the spinach: In a medium skillet, add the washed spinach. Cook on medium heat until wilted. Drain and squeeze out the water over a colander. Squeeze out as much water as possible so that it doesn’t water down the cheese mixture for the macaroni. Chop it up and add to the mixture.

Yield: 6-8

Author: Kelly Meer