Swiss Macaroni and Cheese Recipe

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Swiss Macaroni and Cheese Recipe
Swiss Macaroni and Cheese Recipe photo by Taste of Home
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Swiss Macaroni and Cheese Recipe

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Publisher Photo
Whenever we visited my husband's good friend, his wife made this dish. I was too shy to ask for the recipe, so I came up with this one. It is very creamy and rich, with a mild Swiss cheese flavor.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 3/4 cup uncooked elbow macaroni
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup fat-free milk
  • 1 cup shredded Swiss cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Cook macaroni according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add the cheese, salt and pepper. Drain macaroni. Add to cheese mixture; toss gently to coat. Yield: 2 servings.
Originally published as Swiss Macaroni and Cheese in Reminisce October/November 2009, p51

Nutritional Facts

1 cup: 464 calories, 27g fat (17g saturated fat), 82mg cholesterol, 569mg sodium, 32g carbohydrate (9g sugars, 1g fiber), 24g protein.

  • 3/4 cup uncooked elbow macaroni
  • 2 tablespoons chopped onion
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup fat-free milk
  • 1 cup shredded Swiss cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Cook macaroni according to package directions. Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Add the cheese, salt and pepper. Drain macaroni. Add to cheese mixture; toss gently to coat. Yield: 2 servings.
Originally published as Swiss Macaroni and Cheese in Reminisce October/November 2009, p51

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Reviews forSwiss Macaroni and Cheese

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MY REVIEW
MinnDakota User ID: 7807643 264506
Reviewed Apr. 9, 2017

"Prepared this, today, and wished that I had doubled the pasta (I used rotini) portion. I resorted to sopping up the tasty cheese sauce with hunks of bread.

I noticed that as the final dish cooled, The sauce became a bit grainy (curdled?) . Could that have resulted from my use of whole milk (I never buy skim milk)?
I have thought of a number of modifications that I would try, like adding some crumbled bacon or cubed ham. Adding a bit of white wine might be worth a try, I think any number of variations could be considered."

MY REVIEW
ivypoet User ID: 4483226 108163
Reviewed Jun. 23, 2012

"Adding my star rating because it did not appear the first time."

MY REVIEW
ivypoet User ID: 4483226 108159
Reviewed Jun. 23, 2012

"Nice twist on a basic pasta & white sauce recipe. I doubled the recipe and added a bit of shredded cheddar for more cheesy taste, but the Swiss still shines through. VERY tasty, I was licking the sauce off the spoon before I even added it to the pasta.

A word of caution, stir the milk almost constantly while waiting for it to boil or it will burn."

MY REVIEW
MrsKase User ID: 3265136 102048
Reviewed Nov. 21, 2011

"I did not like it, my husband and son did though."

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