Cheesy, nutty, creamy and oh-so-yummy! It’s the Jarlsberg® Mac & Cheese.
Grate the Jarlsberg® and put it in a bowl. Finely chop the shallots and garlic. Put the butter in a saucepan and add the onion and garlic. Sweat this mixture until the onion is soft and translucent, then add the flour. Allow it to bubble, then gradually whisk in the milk. Whisk well to avoid lumps. Allow to simmer for a few minutes, then lower the heat. Add the mustard, nutmeg, salt and pepper. Then add the Jarlsberg® cheese. Cook the pasta as indicated on the package but boil it for 3 minutes less than the recommended cooking time. It will cook in the oven together with the cheese sauce. Mix the macaroni into the cheese sauce. Cut the bacon into small pieces. Fry it in a pan until crispy, then and add it to the pot with the cheese and pasta. Finely chop the spring onion and add this as well. Pour over the mixture into an oven-safe casserole dish. Sprinkle with breadcrumbs or panko and bake in the oven for about 25 minutes at 200 C. Serve with finely chopped fresh green chili peppers and arugula salad.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.