Macaroni & cheese with Appenzeller®

by Petter Backlund


500 g macaroni (not quick cook)
1 l milk
7 tbsp butter
3/4 dl wheat flour
1 garlic clove (grated)
1,5 tsp dijon mustard
c. 1-2 ml of ground cayenne
pepper (add to taste)
c. 1 tsp salt
150g aged hard cheese (grated)
150 g Appenzeller® Black Label (grated)
1.5 dl panko breadcrumbs
2-3 jalapeños (fresh)
1/2 dl parsley (chopped)


Heat the oven to 225°C.

Cook the macaroni, but reduce the cooking time by 1-2 min to get them very al dente (they will continue to cook in the oven).

Drain and rinse with cold water.

Heat the milk in a saucepan.

Using a larger pot (with enough room for the macaroni), melt 5 tbsp of butter. Mix in the flour with a whisk. Then gradually pour the milk into the mixture and whisk until smooth. Let simmer for 1-2 min before adding the dijon mustard, cayenne pepper, grated garlic and salt.

Place the macaroni in the pot alongside the grated cheese (save a little to spread on top). Stir and pour into a greased ovenproof dish.

Melt the rest of the butter and mix with the panko breadcrumbs. Scatter on top of the dish, together with the remaining cheese. Place in the centre of the oven for c. 12-15 min, until it has a nice colour.


Taste it and discover the
secret of Appenzeller® yourself.

Appenzeller® is good as it is but putting its aromatic and unique flavour to good use in cooking will spice up your cuisine and bring new flavours to your dishes. Check out the recipes by food influencer and photographer Petter Bäcklundin and food reporter Tiina Rantanen.

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