This Alpine Dijon Macaroni and Cheese is a German-inspired mac and cheese pasta dish with alpine cheeses, rye bread crumbs, caraway seeds and dijon.
When you are vegetarian you eat a lot of macaroni and cheese.
It is sometimes the only thing on a menu at a restaurant that is vegetarian.
And when you go to someone’s house you tend to get served it because no one knows what else to make.
I never complain because I love me some macaroni and cheese.
But I am always looking for new ideas and flavor profiles.
Then I came across this recipe.
The original Alpine Dijon Macaroni and Cheese recipe has kielbasa sausage in it and I’m sure that would go just fine but I don’t think this needs it.
My husband and I are HUGE fans of rye bread.
All kinds of rye bread.
So when I read the first few ingredients in this I was on board.
Then it uses my two favorite cheeses: Gouda and Gruyere.
Double sold.
My husband and I LOVED this.
LOVED.
LOVED it.
If there will dill pickles in it (and I might give that a try) I think my husband would want this as his last meal.
If you are a caraway seed fan, feel free to add more.
And if you are not that big of a caraway seed fan, feel free to use less.
I for one am a big caraway seed fan.
P.S. It’s a great day to buy my cookbook.
Want more Macaroni and Cheese?
BBQ Pulled Pork Mac and Cheese
Gouda and Lobster Mac and Cheese
Alpine Dijon Macaroni and Cheese
Ingredients
- For the Rye Topping:
- 1 ½ cups fresh, seeded rye bread crumbs
- 2 TBSP. unsalted butter, melted
- For the Pasta:
- 8 oz. dry Rotini pasta
- 2 TBSP unsalted butter
- 2 TBSP minced shallots
- 1 TBSP caraway seeds
- 2 Tbsp. all-purpose flour
- 2 ½ cups whole milk, warmed
- 1 cup shredded smoked Gouda
- 1 cup shredded Gruyère, or Emmental cheese
- 3 TBSP Dijon
- 1 TBSP Worcestershire sauce
Instructions
- Preheat oven to 400°F.
- Coat a 2-qt. ovenproof baking dish with nonstick spray.
- For the topping, combine crumbs and melted butter in a bowl; season with salt and pepper.
- For the pasta casserole, cook pasta in a pot of boiling salted water until al dente; drain.
- Melt 2 Tbsp. butter in same pot over medium heat.
- Add shallots and caraway seeds; cook until seeds are toasted, 3 minutes.
- Whisk in flour; cook 1 minute.
- Whisk in milk and cook, whisking often, until slightly thickened, 5–8 minutes. Reduce heat to low.
- Add cheeses by the handful, whisking until melted before adding the next handful.
- Stir in Dijon and Worcestershire, then stir in pasta; transfer to prepared baking dish.
- Sprinkle topping over pasta casserole and bake until sauce is bubbly and crumbs brown, 20–25 minutes.
- Let pasta casserole rest about 5 minutes before serving.
Notes
Adapted from Cuisine at Home
Oh and before you panic and say Worcestershire sauce has anchovies they do make vegan versions. Or you can make it.
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