Googie’s Kitchen presents Switzerland’s Finest Macaroni Cheese

Gifts from Grandpa is my NEW recipe book – out NOW and available to buy on Amazon for only £19.99. Plus £1 from the sale of each book will go to Crisis the homeless charity.

When I was a child, my Nan would take my brother and I to Switzerland for our summer holidays. We would visit my Aunt, Uncle and cousins and we would stay for about three weeks. My Nan used to do a lot of the cooking while we stayed there. One day my Aunt and Uncle had both bought milk so we had double the amount we needed. So my Nan decided to make macaroni cheese. My Nan was a good cook but she only knew a few recipes so we then had Macaroni Cheese for a week. Every time we would ask my Nan what was for dinner, she would always say Macaroni Cheese. It became a bit of a running joke in our family. So I had to put this recipe in my cook book Gifts from Grandpa and I have made a video. The link for the video is under the picture and the blog post is below too.

Click Switzerland’s Finest Macaroni Cheese
Switzerland’s Finest Macaroni Cheese


  • Sharp knife
  • Chopping board
  • Baking tray
  • Frying pan
  • Saucepans x 3
  • Whisk
  • Pie dish
  • Cheese grater
  • Teaspoon


  • Milk x 600ml (preferably organic)
  • Butter x 50g (preferably organic)
  • Brown rice flour x 50g (or wholemeal flour if not gluten intolerant)
  • Mustard seeds x 2 tsp
  • Mature cheedar x 200g
  • Bacon x 4 thick rashers
  • Onion x 1 meduim
  • Brown rice pasta x 300g (or wholemeal pasta)
  • Cherry tomatoes x 200g
  • Green beans x 4 large handfuls
  • Olive oil
  • Salt and pepper


  • Start by slicing the onion, cutting the bacon into thin strips and grating the cheese.
  • Weigh and measure the other ingredients.
  • Put the tomatoes into the baking tray and add a good drizzle of olive oil and salt and pepper to taste.
  • Toss them together.
  • Place under a hot grill for about 10 – 15 minutes or until the skins start to split.
  • Boil the pasta as per the packet instructions.
  • Heat the frying pan on a high heat.
  • Drizzle more olive oil in the pan and add the onion and bacon.
  • Fry until the onion is translucent and the bacon fat has started to crisp.
  • Next melt the butter in the pan on a low heat.
  • Once it has melted add the flour and whisk together.
  • It should form a thick paste.
  • Remove from the heat and add a little bit of milk whilst whisking.
  • Keep adding the milk and whisking until all the milk has gone.
  • Return the pan to the hob on a medium heat.
  • Whisk continuously until the mixture starts to thicken.
  • When it starts to thicken, remove from the heat and add about two thirds of the grated cheese leaving a good amount for the topping.
  • Stir this until the cheese disappears and add salt and pepper to taste.
  • Finally add the fried onion and bacon.
  • Set the cheese sauce aside.
  • Boil the green beans for 3 – 5 minutes.
  • Meanwhile drain the pasta.
  • If the skins have started to split on the tomatoes remove from the grill and set aside.
  • Put the drained pasta into the pie dish and add the cheese sauce.
  • Mix them together.
  • Now drain the cooked green beans and add them to the pasta and cheese sauce.
  • Top with the extra cheese and place under a hot grill.
  • When the cheese has melted, remove from the grill, plate up and add the grilled tomatoes to the plate.
Switzerland’s Finest Macaroni Cheese

Macaroni Cheese was a massive success in this house. We thoroughly enjoyed this dinner and I think we will be having it again soon. If you don’t like green beans, you could always have it with peas and/or sweetcorn. I love peas but my husband and my son are not fans. So green beans it was for us. However you decide to have your mac and cheese, as always, please enjoy.