Category: Main Dish
When Tracy and I visited Switzerland (Gruyères to be exact), it started pouring down rain in the late morning after visiting the chateau, so we ducked inside a little restaurant for lunch. On the menu was an incredible Gruyère Macaroni and Cheese dish I have tried to replicate for the past 12 years (constantly evolving). This one is pretty close, and on a cold evening, it is the perfect dinner. Be careful, however, after two helpings you might have the urge to yodel!
12 – 14 ounces of Grated Gruyère Cheese
5 large Shallots, diced
12 – 16 ounces of Pancetta, chopped
12 ounces Small Elbow Macaroni
1 cup Milk
Salt & Pepper
Fresh Grated Parmesan Cheese
Preheat oven to 350
Sauté pancetta with 1 T. olive oil until crispy, set aside. Sauté shallots in the Pancetta drippings until translucent and then combine with Pancetta and season with a couple of twists of fresh ground black pepper. Meanwhile, bring the water to a boil for the macaroni (salt water if preferred). When at a boil, add the macaroni for eight minutes or until done. When ready, drain. In a casserole dish, alternate layers of macaroni and then gruyère, Parmesan cheese (not as much as the gruyère), pancetta/shallot mixture. Depending on how thick the casserole dish happens to be, it will make three or four layers.
Once layered, whisk the egg in a cup of milk with salt and pepper until beaten. Pour over the top, so it soaks into the mac and cheese (don’t just pour in one spot, but gradually pour over as big an area as possible until milk solution is empty). If it looks too dry, add more milk. Top the entire mac and cheese with a thin layer of Parmesan cheese.
Put the mac and cheese in the oven at 350 for about 20 minutes, uncovered (I usually check at 15 to make sure it isn’t cooking too fast). After 20 minutes it should be nice and cheesy and ready to eat. Garnish with chopped chives to serve. Really good the next day, too!
Garnish with chopped chives to serve.