Älplermagronen (Swiss Alpine Macaroni)
Swiss
Cut the potatoes into pieces roughly the size of the macaroni so they nestle into the sauce. Serve applesauce on the side so people can choose how much sweetness to add.
- Servings (recipe yield)
- 4 servings
- Prep time
- Not provided
- Cook time
- 30 min
- Rest / chill / soak
- Not provided
- Total time
- Not provided
Estimated times for this version of the recipe. Equipment, ingredient preparation and batch size can change the timing.
Times from the source where available.
Ingredients
- ~150g (1/3 lb) bacon cubes
- 3 onions (medium size)
- 400g potatoes (firm/waxy)
- 1 - 2L (1/4 - 1/2 gal) milk
- 400g macaroni (dry weight)
- ~150g (1/3 lb) medium soft cheese. Appenzeller works best. Gruyère would be my go-to alternative.
- a jar of apple sauce
Instructions
- Fry bacon cubes in pot (this pot will be used for everything so choose an appropriately large one).
- Cut onions into half-rings and let them sweat in the same pot. Add some butter if your bacon was not fatty enough.
- Peel potatoes and cut them into ~1 cm/half inch cubes.
- When the onions have become sufficiently cooked, add potatoes.
- Top everything with milk and let the potatoes cook for about 10 minutes.
- Add macaroni and the remaining milk to cover everything. Most of the milk will be absorbed by the macaroni.
- Shred your cheese.
- A minute or two before the macaroni are done, add the shredded cheese into the pot. It should appear a bit too runny in the pot. While cooling it will increase in viscosity quite a bit. If the final texture is not creamy enough, it is most likely due to using the wrong cheese.
- Season to taste. (Needs quite a bit of salt). Nutmeg also works well here.
- Serve with apple sauce. Should be eaten together, not as a dessert.
Source: Public Domain Recipes · alexander-bocken · Recipe source · Public-domain source license