Hi, I'm Andie.

I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking. 

En Guetä!

Chäshörnli

Chäshörnli

 
chashornli.png
 
macaroni.jpg

Earlier this week we went from snowdrops to snowstorm, and I felt the need to make some comfort food.

Chäshörnli, the Swiss version of macaroni and cheese (I know, I know, I have also called Älplermagronen “the Swiss version of mac and cheese”, but it’s just a small matter of spuds really)—creamy, cheesy, and served with applesauce and fried onions.

Quick and easy, this satisfying meal will see you through the last few snowy days of the year.


 

500 g macaroni

1 tbsp butter

1 tbsp flour

400 ml milk

200 g Gruyère or other hard cheese, grated

nutmeg, salt and pepper


Bring a big pot of salted water to a boil, and once it’s boiling add the pasta. Once the pasta is cooked, strain into a colander.

Put the empty pot back on the stove over medium heat. Add the butter and as soon as it is bubbling sprinkle over the tablespoon of flour. Whisk well.

Once the flour has been incorporated, slowly pour in the milk, still whisking. Once this is bubbling, add the cheese. Stir until everything is creamy and uniform. Add nutmeg, salt and pepper to taste.

Add the pasta back to the pot and give everything a good stir.


Helvetia
  • If you don’t have macaroni, any short pasta will do (penne, rigatoni, fusilli etc.)

  • Any kind of hard Swiss cheese would suit, such as Gruyère, Emmental, Appenzeller, Tilsiter, or all forms of Berg- and Alpkäse.

  • Serve with applesauce and fried onions. Method for both can be found in my post for, you guessed it, Älplermagronen.

  • If the sauce is too thick for your liking, even it out with a splash more milk.


macaroni.png
Chäshörnli
älplermagronen

And now, with pumpkin…

Älplerma-GOURD-roni

Zopf à l'orange

Zopf à l'orange

Benediktiner Eintopf

Benediktiner Eintopf