Macaroni and Cheese with Emmental

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At a glance
2 cups macaroni
2 ¾ cups milk
2 cups water
1 bay leaf
1.5 tablespoons salt
2 tablespoons butter
2 teaspoons flour
1 1/3 cup Morbier, shredded
1 ¼ cup Emmental, diced
1 ¼ cup mimolette, diced
1 ¼ cup Comte, diced
1/3 cup grated Parmesan
1 tablespoon kirsch


Preheat Oven: 350 degrees
In a large pot combine milk and water. Then add salt and the bay leaf and let the liquid simmer. Add the macaroni and cook until taste. Drain the macaroni, saving the remaining liquid. Then in a large saucepan, melt the butter over medium to low heat. Remove the pan from heat and add the flour. Stir quickly until combined. Put the pan back over the heat and slowly add the saved liquid. Stir until the liquid begins to simmer and thicken. Set aside a handful of the diced hard cheeses and add the rest to the sauce, stirring slowly until all the cheeses have melted. Add the kirsch. Then add the macaroni to the sauce, stirring. Cook for a minute and then add it to an ovenproof dish. Cover with the cheese bits and the grated Parmesan. Cook in oven for about 30 minutes.