Swiss Macaroni and Cheese
Total TimePrep/Total Time: 20 min.
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.
Adding my star rating because it did not appear the first time.
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.
I did not like it, my husband and son did though.