Chaeshoernli Mit Apfelmus - Macaroni & Cheese With Applesauc |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The origin of Mac & Cheese sourced from The original recipe uses Appenzeller cheese or Urner Bergkaese cheese. If you can't get either of these cheeses use your favourite cheese. Ingredients:
300 g elbow macaroni |
2 onions |
50 g butter |
150 g appenzeller cheese |
100 ml cream |
80 g butter |
6 apples |
100 ml apple juice |
1/2 cinnamon stick |
1 whole nutmeg |
100 g sugar |
200 ml cream |
Directions:
1. 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.
2. Grate the Appenzeller cheese or Bergkaese and scatter it over the macaroni. Sizzle the butter until light brown and pour it over the dish.
3. For the apple sauce:.
4. 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.
5. 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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