A sort of Alpine macaroni & cheese, borrowing from a Swiss gratin and a mushroom pasta. Also the logical outcome when you’ve still got a stash of Swiss hard cheeses and need an excuse to use up some disappointingly underwhelming preserved summer truffle. While the truffle ultimately played more of a supporting role than the star, I’m glad to have built such a scrumptious dish around Gruyère, Emmentaler, caramelized shallots, deeply browned cremini mushrooms, and toasted hazelnuts. Earthy, comforting, and wonderfully paired with the farmer’s wine I purchased in Emmental—a fitting end to Macaroni & Cheese Day and Cow Appreciation Day (after all, neither would exist without 🐄).

Served with homemade Pain de Mie toast, tomato fondue, Paris ham, sautéed mushrooms and Parmesan cheese

I cleared the fridge of zucchini and Parmesan! 💪

melted garlic-herb butter, olive breadstick