Swiss Macaroni and Cheese

Name: Swiss Macaroni and Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings.
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

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.

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.

Nutrition Facts

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

Originally published as Swiss Macaroni and Cheese in Reminisce October/November 2009

Reviews

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Average Rating:

MinnDakota

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.
ivypoet

Jun 23, 2012

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

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.
MrsKase

Nov 21, 2011

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