It’s time for another delicious Disney recipe! And this one is seriously a MUST-TRY for any cheese addicts out there.
When it comes to Eating Around the World, an awesome family destination is the Germany Pavilion in Epcot’s World Showcase. Their Biergarten Restaurant will trick you into thinking you’ve hopped a plane for Bavaria.
And a bounty of brand new delights await you if you haven’t been to Sommerfest, their counter service spot, in a while.
One of my favorite dishes on the Biergarten buffet is the amazing Nudel Gratin. This is one of the best versions of macaroni and cheese that I’ve ever tasted in my life.
So when it popped up on the Sommerfest menu, we had to try it.
Nudel Gratin at Sommerfest
But even better — now, I can make it between trips to Walt Disney World, thanks to this recipe! I know what we’re having for dinner tonight! 🙂
Sommerfest and Biergarten Nudel Gratin
Serves 8 to 10
Ingredients:
2 cups heavy cream
2 eggs
1/4 teaspoon salt
Pinch ground white pepper
Pinch nutmeg
4 ounces Swiss cheese, shredded
4 ounces white cheddar cheese, shredded
1 pound cooked elbow macaroni
Preparation:
1. Preheat oven to 375F. Spray a 16×9-inch baking dish with nonstick spray.
2. Combine cream, eggs, salt, pepper, and nutmeg in a large bowl, whisking to combine. Toss cheeses together in a small bowl until combined; remove 1 cup cheese and set aside. Stir remaining cheeses into cream mixture.
3. Cook macaroni until just tender; drain and add cream mixture, stirring immediately. Pour mixture into prepared baking dish. Cover with foil.
4. Bake 30 minutes. Remove foil, and sprinkle reserved cheese over top of noodles. Bake 15 minutes longer.
5. Cool 10 minutes before cutting into squares. Serve warm.
Will you be cooking up Nudel Gratin to celebrate the cooler Fall temps? Leave a comment and let us know when you’ll be making this yummo dish!
(Recipe courtesy Disney Parks Blog.)
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Do you think this recipe will work if halved? There is just two of us and I was thinking if I halved the recipe it would fit in my Mickey shaped casserole. It sounds like a great meal for the fall and winter.
hmmm might try this with milk instead of cream, I know it won’t be the same but 2 cups of cream yikes!
Biergarten is one of my favorites, thank you for sharing a way to get a taste of it at home. The picture above is enough to get me thinking about a trip to the store for heavy cream and swiss!
We just returned from our vacation to WDW and had reservations at the Biergarten Restaurant. We fell in love with this dish and are delighted to find the recipe! Thank you! Everything was delicious at the restaurant (the pork tenderloin melted in our mouths), but the Nudel Gratin was spectacular!
It’s in the oven now! 🙂 Like Niki M, but yikes was also my reaction to 2 cups of heavy cream. I’ll let you know how it comes out with evaporated milk used instead.
Lisa Z. — Definitely! I don’t see any reason why it wouldn’t.
I did it! Thanks for this recipe- it’s delicious! I could not bring myself to use heavy cream, so I substituted with light and it worked perfectly, and I felt a little less guilty. Also I used much more than one cup of cheese to make that think yummy cheese lid on top. Overall very good!
If you only use 8 oz of cheese all together then how much are you supposed to have left over to toss into the mix? If you “took out a cup” you wouldn’t have any left to stir in?
I just made it and it doesn’t taste the same
I agree with Kerrie, not anywhere near as good as the real thing
I came to Epcot for the food and wine festival with my Mom in 2012. I Loved the nudel graten but didn’t remember what it was called.
I looked for two years on line and gave up.
Then, this February (2017) I came back and found it again (I couldn’t wait to get back to Germany)!
There it was! And Here’s the recipe!
I’m a cheese lover though and will be doubling the amount. Mmmm! I Can’t Wait To make this!!!
Sharece — Yay! I’m so glad we could help. Let us know how it turns out!
Thank you for the recipe! I’m making this for our Oktoberfest celebration.
I’m making this tonight for my daughter’s birthday. She wants Tusker House Mac and cheese which I make for her every year, but I found this recipe (my favorite Disney Mac and cheese), and we’re going to have a WDW Mac and cheese throw down! Thanks for the recipe!
Just made it! I added more cheese to the top for sure, but wow – this was really good!
When my kids saw it come out of the pan, they yelled “that looks exactly like it!”
I can’t say it tasted “exact”, but that could be due the the pinch of white pepper and nutmeg – I’m sure everyone’s “pinch” is a tad different. It was quite delicious though!
Thanks Disney Food blog for recommending this in Epcot, and for providing the recipe!
🙂
While 8oz is 1 liquid measure cup, if you have 8oz (weight) of cheese it makes 2 measuring cups when shredded. So that’s how 8oz of cheese (weight) turns into 2 cups when shredded.
That being said this was definitely not enough cheese. This Mac n cheese was okay but definitely not as good as the original. Thanks for sharing though!
Everyone that’s says it doesn’t taste the same would be correct. I’ve had the Nudel Gratin at WDW. It’s Béchamel base which means there is a roux. Make a Béchamel then toss in the cheese and noodles. Bake. Now it will taste the same.
We’ve eaten this at the German restaurant many times and in 2018 our server gave us the actual recipe which serves 20 people. This recipe is exactly the same as our server gave us, only for 8-10 people. We’ve never made it, but at first we questioned how does it thicken up without a roux, also. We really think by using the heavy cream and the eggs that’s what makes it work.
First of all, the same recipe floats around the internet as being the dish served in Germany at EPCOT. It is NOT. Secondly, I’ve made this twice and it’s bland bland bland. The one at EPCOT definitely has some dried mustard and perhaps even a shake of worcester sauce in the mix. It’s got a slight tang to it. Also, they put *some* sort of topping on it before baking. Like scant dusting of bread crumbs or something. So frustrating that I cannot get it to come close to what they offer in the park. Anyone have any suggestions? (I don’t care what year you’re reading this thread; I’d appreciate your feedback! LOL)
I doubled the cheese amounts and now it’s perfect.
I have tried a recipe form Mimi Sheraton’s German cookbook and she uses sour cream instead of the cream ( one cup). This does add the “tang” you may be tasting. She also puts Parmesan cheese all over the top….browns nicely and adds that nutty brown crust everyone loves. It is very good. These are the only changes I see differently. The recipe proceeds just as this one.. try it it is great.