Chaeshoernli Mit Apfelmus - Macaroni & Cheese With Applesauc

"The origin of Mac & Cheese sourced from www.europeancuisines.com The original recipe uses Appenzeller cheese or Urner Bergkaese cheese. If you can't get either of these cheeses use your favourite cheese."
 
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photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
Ready In:
45mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Cook the pasta in salted water and drain. Peel the onions, chop them in thin slices and saute them in butter: then mix them with the pasta. Stir the cream into this mixture, and season with salt and pepper.
  • Grate the Appenzeller cheese or Bergkaese and scatter it over the macaroni. Sizzle the butter until light brown and pour it over the dish.
  • For the apple sauce:

  • Peel and core the apples. Cook slowly with the apple juice, cinnamon, whole nutmeg and sugar: add a squeeze or so of lemon juice toward the end of the process.
  • Remove the whole spices, sieve the puree, and sweeten to taste if necessary: then whip the remaining cream, top the applesauce with it, and serve alongside the macaroni/cheese.

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Reviews

  1. That applesauce was awesome. In fact, the kids gobbled it up so fast that I didn't have time to snap a photo. And the appenzeller cheese melted to a smooth consistency, but the taste of the appenzeller wasn't my family's favorite for this kind of dish. I'm new to Swiss cheeses, so I can't say for sure what it was we didn't like, perhaps just a matter of us not being used to a new ingredient. Made for ZWT7, Mischief Makers.
     
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RECIPE SUBMITTED BY

Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making
 
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