Macaroni 'N' Appenzeller Cheese With Creme Fraiche Recipe

Name: Macaroni 'N' Appenzeller Cheese With Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces elbow macaroni; 2 garlic cloves, minced; 1 large shallot, peeled and chopped; 10 -12 ounces Appenzeller cheese; 4 ounces creme fraiche; 1/4 teaspoon freshly grated nutmeg; salt, to taste; freshly cracked black pepper, to taste; 2 tablespoons unsalted butter; fresh parsley, for garnish

Servings: persons

12 ounces elbow macaroni
2 garlic cloves, minced
1 large shallot, peeled and chopped
10 -12 ounces Appenzeller cheese
4 ounces creme fraiche
1/4 teaspoon freshly grated nutmeg
salt, to taste
freshly cracked black pepper, to taste
2 tablespoons unsalted butter
fresh parsley, for garnish

1
Cook the elbow macaroni in boiling salted water until al dente. Drain and set aside. *Important*: Reserve 1 cup of the pasta liquid.
2
Return the hot, cooked pasta to the pot. Toss with the garlic, shallot, shredded cheese, creme fraiche, nutmeg, salt, pepper and butter. Heat should be on low but no higher to avoid burning the cheese.
3
Ladle in approximately 1/4 cup of the pasta cooking liquid, tossing ingredients gently.
4
If the cheese does not melt right away, increase heat to medium for a few moments. The cooking liquid will help create a light, saucy coating of cheese for the pasta. Most importantly, be extra careful not to burn the ingredients!
5
If the pasta seems dry, ladle in a bit more liquid, only 1/4 cup at a time, until the macaroni is creamy but not watery.
6
Transfer to pasta platter and serve hot.
7
Garnish with fresh minced parsley if desired.

1130

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 ounces elbow macaroni, 2 garlic cloves, minced, 1 large shallot, peeled and chopped, 10 -12 ounces Appenzeller cheese, and more.

Yes, Macaroni 'N' Appenzeller Cheese With Creme Fraiche falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Macaroni 'N' Appenzeller Cheese With Creme Fraiche

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