Ingredients for Baked Alpine Noodles And Cheese
- 1 pound elbow macaroni
- 2 tablespoons olive oil
- 2 tablespoons butter + additional for greasing baking dish
- 4 ounces diced pancetta
- 1 teaspoon caraway seeds
- 1 medium yellow onion, chopped
- for salting water to taste
- 3 large eggs
- 1/2 cup milk
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 2 cups grated Gruyère cheese (1 1/2 cups + 1/2 cup)
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How to Make Baked Alpine Noodles And Cheese
- Cook 1 pound elbow macaroni in a large pot of boiling salted water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. Drain well.
- While the noodles cook, heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Add 4 ounces diced pancetta and 1 teaspoon caraway seeds to the skillet. Sauté until the pancetta is crispy and has rendered some fat, about 5-7 minutes.
- Add 1 medium yellow onion, chopped, to the skillet and cook, stirring frequently, until golden brown and softened, about 8-12 minutes.
- Remove the onion mixture from the heat and set aside.
- In a large bowl, whisk together 3 large eggs, 1/2 cup milk, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon freshly grated nutmeg.
- Add the cooked noodles to the egg mixture and toss gently to coat.
- Stir in the onion and pancetta mixture, and 1 1/2 cups of grated Gruyère cheese.
- Grease a 13x9 inch baking dish with butter.
- Pour the noodle mixture into the prepared baking dish.
- Sprinkle the top with the remaining 1/2 cup Gruyère cheese.
- Bake in a preheated 375°F (190°C) oven for 30-35 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
24g
Fat
47g
Carbs
22g
