In honor of all the friendships that we’ve made through Savor the Success, we’d like to share with you the best Swiss Mac & Cheese recipe ever!
Marc has been making it for years, a special recipe that he adapted from his Swiss grandma. It was a family secret for years, and we shared it a couple of years ago with our community. It was a big hit, so I’m sharing the love again.
On Thanksgiving Day, we always put out a lot of comfort food on the table so our guests can just eat whenever they want when they want. This Swiss Mac & Cheese is always the first to go. Make it and everyone will love you for it!
Marc’s Swiss Mac & Cheese Recipe (secret until now!)
- 3 T butter
- 2 T flour
- 1/2 lb coarsely grated Gruyere cheese
- 1/2 cup white wine
- 1 cup cubed ham
- 1 cup milk
- pepper & sale to taste
- 1lb large pasta shells
In a medium-size pot, melt butter and add flour. Increase heat and mix thoroughly until mixture become slightly brown. Add white wine and stir. Add milk, salt, pepper and grated cheese. Stir until cheese is melted and bechamel thickened. Add ham, stir and remove from heat.
Cook pasta shells as instructed, minus 1 minute of suggested cooking time. Drain and mix with bechamel in large pot. Transfer in a large casserole dish and bake at 380 degrees for about 15 minutes. Broil the top for just 2 minutes until brown.
Note: this dish depends entirely on choosing the proper cheese. Real swiss Gruyere is the cheese of choice! Otherwise, choose a very sharp cheddar.
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