"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Alpine Twisted Mac 'n Cheese Recipe

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This recipe for Alpine Twisted Mac 'n Cheese, by , is from For the Love of Family, Friends and Food Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Max Racette


2 cups tube pasta (penne or rigatoni),
2 cups buttermilk,
2 tbsp butter,
2 tbsp flour,
2 cups toasted seasoned bread crumbs or croutons,
8-12 ounces aged alpine cheese (Gruyere, Raclette),
medium white onion or 4 shallots,
1/2 tsp Keen's mustard powder,
1/2 tsp turmeric,
1/4 tsp cayenne pepper,
3 bay leaves,
S & P to taste.

Put 1/2 onion in buttermilk with the bay leaves and warm in saucepan (do not boil).
Cook pasta (3/4 done) & drain.
In saucepan melt the butter (medium) when frothing stops add remainder of onion finely diced & sweat.
Add flour and make a roux.
Strain buttermilk and add to roux stirring continuously.
Add turmeric, mustard, & cayenne.
When thickened (5-8 minutes) remove from heat.
Add grated cheese and stir until melted.
Stir in pasta making sure the sauce gets inside the tubes.
Transfer to baking dish & bake covered @ 350 F for 40 minutes.
Add crumbs/croutons pressing lightly into the sauce.
Bake @ 400 F for 15 minutes & let stand for 5 minutes before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes (if you are slow in the kitchen)
Personal Notes:
Personal Notes:
Serve with a chunky green salad and pickle of your choosing. (I like Indian Lime Pickle - very hot, sour, & salty).

Try also a mountain of steamed veges: broccoli, carrots, cauliflower, Brussels's sprouts.




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