Could someone can guide me to a Swiss cheese that makes decent Macaroni & Cheese. Mama Goose and I have tried a few, but nothings quite doing it.

Gruyère. the salty version (there are at least 2 types: doux and salé)

Most "good" Mac & Cheeses will use a combination of cheeses, god knows what they put in the box variety...

Try Cheddar, available at most Coops (cheese counter).

Most recipes I've seen (and cooked myself) simply use Cheddar (which is available at Coop) - is that not working for you taste- or consistency-wise?

I found this recipe http://www.macaronicheeserecipes.com...lamacaroni.htm which uses Gorgonzola, sour cream and Parmesan. Sounds yummy.

I didn't know they did it as I've never seen it at the one in Affoltern a. A, I'll check some other stores.... or maybe I just missed it.

Thanks for the tip for the gorgonzola version.....guess what Mama Goose is having for supper

The Coop's around here all seem to have cheddar ... sometimes you have to ask at the cheese counter and they will locate and cut it for you.

Bon appetit, Mama Goose.

Go to REAL in Germany.....they got the real McCoy :-) Kraft M+C

The American Market in Nyon and Geneva also carry Kraft's Mac & cheese
http://www.americanmarket.ch/index.h...rget=d107.html

There is a ready-made Mac & Cheese at Coop under that new youth brand... called Plan B. It's microwave-able.

Otherwise, my Swiss relatives make a nice alternative called Hörnli using elbow macaroni, ham, sbrinz and cream. Not quite the same, but it's a nice alternative. I'll see if I can fanagle a recipe to post here.

Ironically Velveeta Mac&Cheese (my favorite ) was made by a Swiss immigrant...yet can't be found in CH

http://en.wikipedia.org/wiki/Velveeta

"...it's always better with cheddar"

Migros sell cathedral city mature cheddar on the cheese section (not counter), that is the best for macaroni cheese, i am from england and we always use it.

So cheddar in Migros and the Coop, I've clearly not got the hang of this shopping lark. Maybe it's just genetic...blokes do cars and lift heavy things, woman know how to do everything else

They call the dish Hörnli Auflauf. I'd call this Swiss Comfort Food. Apparently, there are many variations for it: Hörnli Auflauf. This is the one my sister-in-law makes:

1 pack elbow macaroni
2 packs grated grueyer
1 pack grated sbrinz cheese
diced ham
3 eggs
2.5 dl cream

The key here is to mix the gruyere with the eggs and cream. The sbrinz should be sprinkled on top to brown, crunchy and get salty.

Cook pasta. Cool pasta. Put pasta in casserole dish. Toss with diced ham.

Mix eggs and cream in bowl. Fold in gruyere. Pour over pasta. Sprinkle with Sbrinz.

Cover with foil and bake until the topping browns.

BTW, this recipe in an approximation. If you'd like a more technical one, try this Hörnli Gemuse Auflauf from Coop.

On page 100 of the American Women's Club of Basel Cookbook is a recipe for Swiss Macaroni & Cheese. It calls for Emmental and Gruyere cheeses. Its obviously not the traditional American Mac 'n Cheese. Now I'm hungry!
I found this recipe on food tv. It just calls for cheddar... http://www.foodnetwork.com/recipes/t...ipe/index.html
And this is the one I'm going to make for dinner. If Ina Garten (the Barefoot Contessa) says its good... it must be FABULOUS!
http://www.foodnetwork.com/recipes/i...pe2/index.html

One of our favourite "comfort foods" is Hörnli-Auflauf but instead of using diced ham I chop up a couple of Cervelats (peel them first), fry them nice and crisp with onions and them mix them in with the pasta. Side salad and a glass (or two) of wine and you've got a fantastic cheap meal.

Yum. Perfect timing to work up an appetite. En guete mitanand!

I tried that for my dinner tonight on the strength of your (implied) recommendation and it was yummy!

I'm no expert on mac'n'cheese but it seemed good to me. No 'plastic fantastic' texture like many microwaved pasta dishes and it survived even though I went all 'slasher movie' on the film lid before reading the bit that said do not pierce film before cooking.

I use a fondue mix for my macaroni cheese (with a finely chopped onion and diced ham).

In the UK I used to like to use crumbly cheese like Lancashire/Cheshire.

Hi.
I had a serious craving for mac & cheese for a while so I got to experiment with it a lot. I eventually stopped using cheddar because it is so expensive here, and I substituted it with migros budget fontal cheese.

I use the Kiri (soft squares), and some grated Parmesan with some double cream and normal elbow pasta. Add just a touch of paprika for a bit of orange color and zip (too much will turn it red), your kids will never know the difference