Best 5 Macaroni N Appenzeller Cheese With Creme Fraiche Recipes
In search of a delectable and satisfying dish to tantalize your taste buds, look no further than the classic macaroni n appenzeller cheese with crème fraiche. This iconic combination of flavors, featuring the nutty and aromatic appenzeller cheese, rich crème fraiche, and tender macaroni pasta, creates a culinary experience that is both comforting and sophisticated. Whether you're hosting a dinner party or seeking a cozy meal for yourself, this recipe promises to deliver a delightful journey through textures and flavors that will leave you craving more.
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MACARONI 'N' APPENZELLER CHEESE WITH CREME FRAICHE
Serious macaroni and cheese for serious macheads. This easy, non-baked recipe comes from Quick and Simple magazine April 2006. Top quality Gruyere or Emmenthal can be substituted for the appenzeller. Wikipedia states: "Appenzeller cheese is a hard cow's-milk cheese produced in the Appenzell region of northeast Switzerland. An herbal brine, sometimes incorporating wine or cider, is applied to the wheels of cheese while they cure, which flavours and preserves the cheese while promoting the formation of a rind. Appenzeller has a documented history of at least 700 years. Today, about 75 dairies produce it, each with a different recipe for their brine wash. Most of the recipes are trade secrets. The cheese is straw-colored, with tiny holes and a golden rind. It has a strong smell and a nutty or fruity flavour, which can range from mild to tangy, depending on how long it is aged".
Provided by COOKGIRl
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the elbow macaroni in boiling salted water until al dente. Drain and set aside. *Important*: Reserve 1 cup of the pasta liquid.
- 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.
- Ladle in approximately 1/4 cup of the pasta cooking liquid, tossing ingredients gently.
- 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!
- 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.
- Transfer to pasta platter and serve hot.
- Garnish with fresh minced parsley if desired.
Nutrition Facts : Calories 491.6, Fat 17.7, SaturatedFat 10.5, Cholesterol 54.1, Sodium 17, Carbohydrate 69.9, Fiber 3, Sugar 1.7, Protein 12.7
MACARONI FRUIT SALAD WITH CREME FRAICHE
Provided by Robert Irvine : Food Network
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Add mango to a blender and squeeze in the juice from the lime. Puree the mixture and pour into a large bowl. Stir in macaroni. Gently fold in strawberries, peaches, and minced mint. Transfer to serving dishes topped with creme fraiche and mint sprigs.
BAREFOOT CONTESSA FISH WITH CREME FRAICHE
Make and share this Barefoot Contessa Fish With Creme Fraiche recipe from Food.com.
Provided by NumbaOneStina
Categories Low Cholesterol
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Nutrition Facts : Calories 928.6, Fat 54, SaturatedFat 15.6, Cholesterol 162.3, Sodium 8688.9, Carbohydrate 42.3, Fiber 24.7, Sugar 6.5, Protein 80.8
CAFETERIA MACARONI AND CHEESE
This is an old-fashioned comfort food recipe.
Provided by Karena
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
- Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
- Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 39.4 g, Cholesterol 91.9 mg, Fat 31.4 g, Fiber 2.2 g, Protein 25.4 g, SaturatedFat 19.2 g, Sodium 850 mg, Sugar 4.4 g
CAULI-MACARONI CHEESE
What do you get if you cross cauliflower cheese with macaroni cheese? Comfort food heaven
Provided by Good Food team
Categories Dinner, Lunch, Pasta, Vegetable
Time 40m
Number Of Ingredients 6
Steps:
- Bring a large pan of salted water to the boil. Add the pasta, stir well, bring back to the boil and then cook, uncovered, for a couple of minutes. Tip in the cauliflower florets, bring back to the boil again and cook for a further 8-10 minutes until both the pasta and the cauliflower are tender but still firm to the bite. Drain well. Preheat a hot grill.
- Add the crème fraîche, mustard and all but a good handful of the cheese to the pasta pan. Stir over a low heat until the cheese just starts to melt. Tip the pasta and cauliflower into the cheese sauce and gently stir together. Season and transfer to a flameproof dish.
- Scatter the tomatoes over the top followed by the rest of the cheese and some pepper. Grill for about 5 minutes until browned and bubbling.
Tips:
- Use a good quality cheese. Appenzeller is a great choice, but you can also use Gruyère, Emmental, or another Swiss cheese.
- Cook the macaroni until it is al dente. This means that it should be tender but still have a little bite to it.
- Make sure to use a heavy-bottomed pot when you are making the cheese sauce. This will help to prevent the sauce from scorching.
- Add the cheese to the sauce slowly, stirring constantly. This will help to prevent the cheese from clumping.
- Season the cheese sauce to taste with salt, pepper, and nutmeg.
- Serve the macaroni and cheese immediately, topped with crème fraîche and chopped chives.
Conclusion:
Macaroni and cheese is a classic comfort food that is enjoyed by people of all ages. This recipe for macaroni and cheese with Appenzeller cheese and crème fraîche is a delicious twist on the classic dish. The Appenzeller cheese gives the macaroni and cheese a nutty and slightly spicy flavor, while the crème fraîche adds a creamy richness. This dish is sure to be a hit at your next potluck or family gathering.
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