OK, this isn’t exactly an easy recipe but it is a family favorite and it’s worth the effort because all of my Darling Daughters love it.
This is my version of a hearty, Swiss macaroni and cheese dish, that was created for cold, winter nights in the mountains.
- 1 large russet potato, well-scrubbed and diced. I don’t peel mine.
- 1 pound of penne or other tubular pasta
- 2 large onions, diced
- 4 Tablespoons butter
- 4 Cups of shredded cheese. I always use a combination of 3 or more different cheeses. I always include some type of cheddar. I’ve used parmasean, mozzarella, gouda, blue cheese, goat cheese, gruyre or just anything that strikes my fancy when I am shopping.
- 2 Cups heavy whipping cream
- 2-3 granny smith apples, cored and finely sliced. I don’t peel mine.
- 1 pound of bacon, cooked and crumbled
- Salt and Pepper
Heat oven to 375 degrees.
Put butter and diced onions in a skillet and saute until onions start to brown.
Put potato into a large pot of water and bring it to a boil. Add pasta to boiling pot and cook according to directions on package. Drain.
In a large baking dish, layer pasta/potato, and 3 cups of cheese. Lightly salt and pepper each layer. Sprinkle the 4th cup of cheese on top. Pour heavy cream over the top of the pasta.
Sprinkle top with crumbled bacon. Spread sautéed onions over the top. Finally, lay the thinly sliced apples across the top of the dish. Bake covered for 40 minutes or until cheese is hot and bubbly.