Zoe Torinesi’s Mac and Cheese

Ingredients

Ingredients for 4 servings

250 g Emmentaler AOP(Emmentaler AOP Surchoix or matured for 12 months at minimum)
40 g butter
60 g panko or breadcrumbs
1 clove of garlic
0.5 tsp salt
20 g flour
500 ml milk
700 ml water
1 heaped tbsp salt
500 g Bschüssig macaroni
1 heaped tsp mustard
50 g plain cream cheese, optional
Freshly ground black pepper
20 g chives, finely sliced

Star of the dish

Emmentaler AOP Réserve/Surchoix

Preparation

EAOP-Tag Rezeptkarte Mac and Cheese A6 -RET

Coarsely grate the Emmentaler AOP.
Melt half the butter in a pan. Add the panko or breadcrumbs to the butter and toast over medium heat, stirring occasionally until golden brown and crisp. Press the garlic into the mixture and cook briefly. Season with salt and set aside.
Melt the remaining butter in a large pan. Add the flour and cook, stirring until a smooth mixture forms. Do not allow the flour to brown.Pour in the milk and bring to the boil, stirring constantly. Simmer the béchamel sauce over a medium heat for around two minutes, stirring regularly.
Add the water, salt and macaroni and simmer, stirring occasionally, until the pasta is al dente. Add a little more hot water if necessary.
Shortly before the end of the cooking time, add 180 grams of the grated cheese and the mustard, and stir gently until the cheese has melted. To make it even creamier, stir in the cream cheese as well.
Season to taste with salt and pepper and serve straightaway.
Sprinkle the mac and cheese with the garlic panko, chives and remaining Emmentaler AOP and serve.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Zoe Torinesi’s Mac and Cheese

Ingredients for 4 servings

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