Macaroni 'N' Appenzeller Cheese With Creme Fraiche - cooking recipe

Ingredients

12 ounces elbow macaroni
2 garlic cloves, minced
1 large shallot, peeled and chopped
10 -12 ounces Appenzeller cheese
4 ounces creme fraiche
1/4 teaspoon freshly grated nutmeg
salt, to taste
freshly cracked black pepper, to taste
2 tablespoons unsalted butter
fresh parsley, for garnish

Preparation

Cook the elbow macaroni in boiling salted water until al dente. Drain and set aside. *Important*: Reserve 1 cup of the pasta liquid.
Return the hot, cooked pasta to the pot. Toss with the garlic, shallot, shredded cheese, creme fraiche, nutmeg, salt, pepper and butter. Heat should be on low but no higher to avoid burning the cheese.
Ladle in approximately 1/4 cup of the pasta cooking liquid, tossing ingredients gently.
If the cheese does not melt right away, increase heat to medium for a few moments. The cooking liquid will help create a light, saucy coating of cheese for the pasta. Most importantly, be extra careful not to burn the ingredients!
If the pasta seems dry, ladle in a bit more liquid, only 1/4 cup at a time, until the macaroni is creamy but not watery.
Transfer to pasta platter and serve hot.
Garnish with fresh minced parsley if desired.