10 Comments so far

1. Michelle D on January 20, 2010 8:09 am

   Greatest macaroni and cheese in the universe – it really is, lol
   3/4 lb bacon (optional, but I think this really makes the dish!)
   1/4 cup butter (margarine will do in a pinch)
   1 1/2 cup bread crumbs (unseasoned, and don’t use sourdough crumbs either)
   1 lb uncooked elbow macaroni
   3-5 scallions, chopped
   1 1/2 lb Swiss cheese
   Cook the bacon until it is very crisp. When done, blot dry.
   Put the butter in a small frying pan and heat at a low temperature until it’s melted. When melted, add the bread crumbs and sautae until the bread crumbs are browned, stirring frequently to avoid burning the crumbs.
   Boil the macaroni in water according to directions on the package. Don’t overcook … it should be “al dente”. A little olive oil added to the pot will help prevent the macaroni from sticking together.
   While the macaroni is cooking, grate the cheese and chop the scallions.
   When the macaroni is done, drain it in a colander. The “assembly” is done in layers into a glass baking dish. Put a layer of macaroni on the bottom, then cheese, the crumble bacon and scallions on top of this. Make the layers thin; this way, you can get about three pasta/cheese/bacon layers. When all of these are in the pan, top with the bread crumbs and bake at for 20 minutes or until the bread crumbs are a little more browned and the cheese is melted.
   Eat. However, it makes fantastic leftovers, so you won’t want to eat it all.

2. Adam D on January 20, 2010 8:44 am

   My brother gave me a great recipe to try out. It has swiss in it, but also has cheddar.
   1 lb cooked macaroni (al dente)
   -add 1/2 cup of sour cream to the pasta when it’s warm
   For the cheese sauce:
   1 1/2 cups milk over a medium heat
   2 cups shredded sharp cheddar
   1 cup shredded swiss
   2 tsp dijon mustard
   salt/pepper
   nutmeg
   – heat the milk to a medium heat, becareful not to scald the milk.
   – turn it down to a low heat and slowly add the rest of the ingredients, while you stir.
   – add the pasta to the cheese sauce and stir it up. You can add breadcrumbs and parmesan cheese to the top and pop it under the broiler, or just serve it how it the way the recipe says.
   – You can also use fontina cheese, instead of the swiss cheese. Fontina is an awesome cheese, but can be expensive.

3. ciaobarb on January 20, 2010 9:00 am

   Swiss is a broad term…a huge umbrella of cheeses fall under this.
   If you are talking Cave Aged Gruyere and Swiss Emmenthaler – these to are excellent melters and are commonly used for fondue. So YES, they are terrific in home made mac and cheese. In fact any of the aged mountain cheeses like Walserstoltz, Beaufort, Emminswiss, and Montegrappa will work great melted in pasta dishes. Go to your local cheese specialist and ask them for Mountain cheeses or Alpine cheeses and you will be delighted on the results of your mac and cheese.

4. D_Icon on January 20, 2010 9:52 am

   I don’t think swiss is a good melting cheese.
   I have a baked recipe:
   1lb. #36 elbow noodles (add more if you want a bigger dish) This is enough for about a 9 in pan.
   2-3 8oz. blocks of cheese (You can use a combination of any of the following: sharp cheddar, mild cheddar, monterey jack, colby) but try and get at least the mild cheddar in there.
   1 8oz. block of Velveeta cheese
   1 egg
   chopped onion (much as you desire or about 2-3 table spoons)
   black pepper (half table spoon)
   8 – 12 oz. of milk
   1 tbsp. of margarine
   Cook noodles for HALF of the suggested cook time on the box.
   Melt cheese in a sauce pan with the milk. Cut the cheese into 1 inch blocks so they melt easier. DON’T burn the cheese, it doesn’t take a lot of heat to melt cheese.
   When the noodles are done, put them in a glass or aluminum pan. Mix egg, black pepper and chopped onion together in a bowl and then pour onto the noodles and mix well. Try and get all of the noodles coated. This will make the cheese stick to the noodles. Add the margarine and continue mixing.
   Cover with the cheese and mix well so the cheese isn’t just sitting on top of the noodles.
   *Disclaimer – I play this recipe by ear so the variables here are the amount of milk to use and the amount of cheese. The milk is used to thin the cheese so it isn’t think like tar. Add the milk until the cheese flows free enough to mix with the noodles.
   The cheese must coat all of the noodles. When you pour in the pan, it should be enough to JUST cover all of the noodles.
   Bake uncovered in a pre-heated 400F oven for about an hour.
   Enjoy!

5. tiny Valkyrie on January 20, 2010 10:01 am

   I make mac & cheese when I have little bits of different cheeses left from parties.
   I’ve never used Swiss entirely, but I’ve used everything from brie to pecorino with a base of cheddar or American cheese.

6. p1nklemo on January 20, 2010 10:01 am

   swiss isn’t the greatest for mac and cheese. it gets kind of dry. you can mix it with another cheese if it’s the swiss flavor you’re after.

7. kfaulk21 on January 20, 2010 10:17 am

   Swiss is a little gritty for mac & cheese; I would use a higher quality cheese that’s sort of in the swiss “family” like fontina or gruyere.

8. the DEATHBAT mourns The Rev ? on January 20, 2010 11:15 am

   Gabriel and I make Mac And Cheese allllllll the time.
   He used:
   -Dish soap
   -Wash clothes
   -Tuomas’s socks
   -Zacky’s soiled scivies
   -Cheese
   -Pepper
   -Pika Meat

9. Shantal on January 20, 2010 11:51 am

   Make it just as you would with cheddar and replace with swiss, I think some ham in there would be good too.

10. Mrs.Fral on January 20, 2010 12:00 pm

    ive put mac and chees noodles and hamburger meat together likr hambergure helper…wt swiss/..its alsome….