Macaroni N Appenzeller Cheese With Creme Fraiche Recipes

Steps:

• Bring a large pan of salted water to the boil. Add the pasta, stir well, bring back to the boil and then cook, uncovered, for a couple of minutes. Tip in the cauliflower florets, bring back to the boil again and cook for a further 8-10 minutes until both the pasta and the cauliflower are tender but still firm to the bite. Drain well. Preheat a hot grill.
• Add the crème fraîche, mustard and all but a good handful of the cheese to the pasta pan. Stir over a low heat until the cheese just starts to melt. Tip the pasta and cauliflower into the cheese sauce and gently stir together. Season and transfer to a flameproof dish.
• Scatter the tomatoes over the top followed by the rest of the cheese and some pepper. Grill for about 5 minutes until browned and bubbling.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
• Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

Steps:

• Cook the elbow macaroni in boiling salted water until al dente. Drain and set aside. *Important*: Reserve 1 cup of the pasta liquid.
• Return the hot, cooked pasta to the pot. Toss with the garlic, shallot, shredded cheese, creme fraiche, nutmeg, salt, pepper and butter. Heat should be on low but no higher to avoid burning the cheese.
• Ladle in approximately 1/4 cup of the pasta cooking liquid, tossing ingredients gently.
• If the cheese does not melt right away, increase heat to medium for a few moments. The cooking liquid will help create a light, saucy coating of cheese for the pasta. Most importantly, be extra careful not to burn the ingredients!
• If the pasta seems dry, ladle in a bit more liquid, only 1/4 cup at a time, until the macaroni is creamy but not watery.
• Transfer to pasta platter and serve hot.
• Garnish with fresh minced parsley if desired.

Steps:

• Add mango to a blender and squeeze in the juice from the lime. Puree the mixture and pour into a large bowl. Stir in macaroni. Gently fold in strawberries, peaches, and minced mint. Transfer to serving dishes topped with creme fraiche and mint sprigs.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 10 1/2x13 1/2-inch baking dish with cooking spray.
• Bring a large pot of water to a boil; stir 1 teaspoon salt and vegetable oil into boiling water. Gradually stir macaroni into the boiling water and cook, stirring occasionally, until macaroni are tender but still slightly firm, about 10 minutes. Drain well and pour macaroni into prepared baking dish.
• Pour Alfredo sauce into a 3-quart microwave-safe bowl and stir processed cheese into sauce; microwave on 60 percent power for 6 minutes. Stir sauce mixture and microwave for 5 more minutes on 60 percent power. Season with black pepper and paprika. Stir 1 cup shredded sharp Cheddar cheese into mixture until cheese has melted and sauce is thick and smooth.
• Pour half the cheese sauce over macaroni and stir to coat; pour in remaining cheese mixture and stir again. Spread remaining shredded sharp Cheddar cheese over macaroni. Top casserole with bread crumbs.
• Bake in the preheated oven until the casserole is bubbling, 45 minutes to 1 hour. Broil casserole under oven's broiler for 3 to 4 minutes if you like a browned top. Let macaroni and cheese stand for 10 minutes before serving.

Steps:

• In a large microwave-safe bowl, cover and microwave onion on high for 1 minute or until tender; drain. Add the macaroni, cheddar cheese and parsley; set aside., In a blender, combine the milk, cottage cheese, mustard, salt and pepper; cover and process until smooth. Stir into macaroni mixture., Pour into a 1-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned.

Steps:

• fill a large pot with water. Add a splash of sunflower oil and wait to boil.
• put the dried macaroni and cook with the packet instructions, once cooked drain and set aside.
• in a separate pan, add the single cream ,english mustard and creme fraiche and slowly melt on low heat.
• Add most of the cheese to the cream mixture, and stir until all the cheese has melted.
• pour the ham to the cream mix and season, next pour the sauce with the pasta an into a oven proof dish sprinkle the rest of the cheese and put it in the oven 150* until golden and crisp

Steps:

• Preheat oven to 400 degrees and generously butter a 13x9x2 glass baking dish.
• Arrange half of potato slices in bottom of prepared dish, overlapping slightly.
• Sprinkle generously with salt and pepper to taste.
• Spread half of creme fraiche over the potatoes and sprinkle with 1/2 of the Gruyere cheese.
• Top with remaining potatoes, again overlapping slightly, sprinkle with salt and pepper to taste.
• Spread remaining creme fraiche on top, and sprinkle with remaining Gruyere cheese.
• Bake uncovered for 30 minutes and then reduce oven temperature to to 350 degrees.
• Continue to bake the gratin until the potatoes are tender and the top is a nice golden brown, about 45 minutes.
• Remove from the oven and let set for 10-15 minutes.
• Sprinkle with parsley and scallions.