Recipe: Swiss-Style Mac & Cheese

So, I’ve never actually had mac & cheese, and I have no idea what’s in it, or what it’s supposed to taste like. Basically, I saw some pictures, and felt inspired to make some heavy-duty cheese sauce for my pasta. I can already imagine my friend Kent, saying, „this recipe is far more European than American“, which is basically what he said about my glorious grilled cheese sandwich (Brie, caramelised bacon, sauteed apples, thyme…). This time, however, he is entirely right. I’ve kept myself in willful ignorance, because I don’t feel like renaming this recipe, really.


  • 30g butter
  • 2 tbsp flour
  • 4dl milk
  • 4 tbsp Parmigiano (I used a grana padano)
  • 80g Camembert
  • Pasta, some sort of tunnel-shaped is preferred


  1. Cook the pasta. You know how.
  2. Melt the butter on low heat. Stir the flour in with a whisk, until you have a smooth, clump-free mass.
  3. Add the milk, stir in. Increase the heat to bring the liquid to a boil. Let it bubble for a minute or two.
  4. Reduce the heat again, and add the Parmigiano. Stir until melted.
  5. Cut the Camembert into small pieces and add to the pot. Stir until melted.
  6. Season with salt (if necessary; I mean, this is cheese, it should hardly need more salt), pepper, and other spices to taste. Personally, I added a bit of nutmeg.
  7. Drain the pasta, then smother it in creamy deliciousness.
There’s not much to see, this being pasta and all.

Voilà! It might not be American, but it is delicious.

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