swiss mac n cheese

By xxcrazymeg69xx

Ingredients

• Swiss Mac & Cheese
• recipe inspired by Tyler Florence
• 1/2 pound imported Swiss cheese, shredded
• 1/2 pound Gruyere cheese, shredded
• 2 tablespoons cornstarch
• 1 cup dry white wine
• 1 tablespoon lemon juice
• 1/2 teaspoon dry mustard
• Pinch nutmeg
• 2-3 cups cooked macaroni or shell pasta
• 2-3 tablespoons chopped parsley
• 1/4 cup crisply cooked bacon, chopped

Preparation

Step 1

Place the shredded cheeses in a bowl and sprinkle the cornstarch over it. Carefully toss the cheese to coat with cornstarch.

In a saucepan over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth sauce. Once smooth, stir in the mustard and nutmeg. Carefully add the cooked pasta and chopped parsley to the cheese sauce and fold in to combine.

To serve, plate up the mac & cheese and garnish with the crisp chopped bacon.

* To make ahead/freezer meal - Prepare as directed above only make sure your pasta is not all the way cooked. The pasta should still have some bite to it. Place dish in a oven- and freezer-proof baking dish and freeze. When ready to prepare, defrost and bake in a 350 degree oven for 15-20 minutes or until fully heated. To serve, plate up the mac & cheese and garnish with the crisp chopped bacon.