Cook macaroni according to package directions.
It's time to try a new cheese. Our vote is for Rahmtaler Emmentaller Swiss, which happens to make a super flavorful and creamy mac & cheese.
Servings and Ingredients
|2 c. Hy-Vee elbow macaroni|
|¼ c. white onion, chopped|
|3 tbsp. Hy-Vee unsalted butter|
|2 tbsp. Hy-Vee all-purpose flour|
|2 c. Hy-Vee whole milk|
|2 c. Rahmtaler Emmentaller Swiss cheese, shredded|
|¼ tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee ground black pepper|
|2 pinch(es) Hy-Vee ground nutmeg|
|4 slice(s) Hy-Vee bacon, crisp-cooked and crumbled, optional|
Things To Grab
- Large skillet
Heat a large skillet over medium heat. Melt butter and saute onions until softened, about 5 minutes.
Whisk in flour until smooth. Slowly whisk in milk.
Bring to a boil, stirring occasionally, for 3 minutes, or until thickened.
Remove from heat. Stir in Rahmtaler cheese until melted and evenly incorporated. Stir in salt, pepper, and nutmeg.
Drain macaroni add to cheese mixture. Toss gently to coat. Serve topped with bacon, if desired.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 85mg
- Sodium: 300mg
- Total Carbohydrates: 53g
- Protein: 26g
Courtesy of Rahmtaler Emmentaller