Baked Alpine Noodles And Cheese Recipe

Ingredients for Baked Alpine Noodles And Cheese

• Egg Noodles
• Vegetable Oil
• 2 tablespoons butter
• 4 ounces diced pancetta
• 1 teaspoon caraway seeds
• 1 medium yellow onion, chopped
• Salt
• 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

How to Make Baked Alpine Noodles And Cheese

1. 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.
2. While the noodles cook, heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
3. 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.
4. Add 1 medium yellow onion, chopped, to the skillet and cook, stirring frequently, until golden brown and softened, about 8-12 minutes.
5. Remove the onion mixture from the heat and set aside.
6. 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.
7. Add the cooked noodles to the egg mixture and toss gently to coat.
8. Stir in the onion and pancetta mixture, and 1 1/2 cups of grated Gruyère cheese.
9. Grease a 13x9 inch baking dish with butter.
10. Pour the noodle mixture into the prepared baking dish.
11. Sprinkle the top with the remaining 1/2 cup Gruyère cheese.
12. Bake in a preheated 375°F (190°C) oven for 30-35 minutes, or until golden brown and bubbly.