Älplermagrone.

Switzerland isn't treating me very great. At a time where 5 pounds of weight has finely caught up with me, I'm forced to plow through this country without an additional weight gain! I know, proportions is the answer. So that's the game I'm playing this week. 

Who can pass up a succulent dish of a butter, gourmet cheese and bacon. It's a traditional dish famously known as a rich macaroni and cheese of the Alpine Valleys. So "extraordinary" as Hannah described the meal tonight. I would agree. After a slight mishap with burning the butter, bacon fat and flour, I attempted again and it turned into a huge success. I must say, it's the first home run in attempting mac and cheese in the household. 

I will admit, I didn't follow the recipe perfectly... first of all, I couldn't find Raclette cheese so I substituted 4 oz. of additional Gruyere. I also didn't use Pankp breadcrumbs because we aren't fans of breadcrumbs mixed with mac and cheese. Lastly, I didn't end up with 3 TBL of bacon fat since I burned it.. I used 1 TBL and then didn't drizzle over noodles in the end or add the 1/2 cup of cheese under broiler. I baked for 15 minutes in tent and then another 5 minutes without tent. 

Alpine-Style Macaroni and Cheese with Bacon

1 pound elbow macaroni 

3/4 pound thick-cut bacon, diced 

3 tablespoons butter 

3 tablespoons flour 

3 cups hot milk 

fine sea salt 

freshly ground black pepper 

freshly grated nutmeg 

1 cup shredded Raclette plus 1/2 cup for topping (6 ounce total) 

1 cup shredded Gruyère (4 ounces) 

1 cup shredded young Fontina (4 ounces) 

1/2 cup panko breadcrumbs

Preheat oven to 375 degrees F.

Cook the macaroni in a large pot of liberally salted water a few minutes short of al dente.

Meanwhile, fry bacon in a skillet until brown but not too crisp. Remove the bacon with a slotted spoon and reserve the fat.

While the pasta cooks, melt butter in a large saucepan over medium heat. Add 3 tablespoons bacon fat and flour. Cook the roux, stirring constantly, until thickened and nutty in color, about 3 minutes. Pour in the hot milk and whisk constantly until thickened and the sauce coats the back of the spoon, about 5 minutes. Season lightly with salt, pepper, and nutmeg. Stir in the cheeses, a handful at a time, and stir until melted. Stir in the macaroni and the bacon until evenly incorporated.

Grease four 6-inch mini skillets or gratin dishes or six 12-ounce ramekins or oven-proof bowls with about 1 to 2 tablespoons bacon fat. Spoon macaroni mixture into each, mounding the top. Scatter over with remaining Raclette and breadcrumbs, dividing evenly. Drizzle over with about 1 tablespoon bacon fat. Place dishes on a large rimmed baking sheet and tent with foil. Bake for 15 minutes. Uncover and set under broiler for no more than 5 minutes to brown lightly. Serve hot. Yield: 4 to 6 servings.