Recipe for Älplermagronen – Swiss Alpine Macaroni
– Switzerland’s Answer to Mac and Cheese or Macaroni Cheese
If you haven’t yet tried Switzerland’s answer to Mac and Cheese or Macaroni Cheese – then you really should have a go at miking it! Älplermagronen is pure comfort food and a wonderful supper after a day in the mountains. It is often served with apple puree and sometimes with fried cervelat or bacon and onions as described here. However, if you omit the bacon the dish is vegetarian.
300 g waxy potatoes, cut into 1 cm cubes
300 g Älperagronen pasta- (if you can’t find it macaroni will do)
750 ml Full fat milk
250 g Grated Cheese – we used Emmental AOP
1 stock cube
pepper and nutmeg to season
Topping: 2 x onions, cut into rings & 2 x garlic cloves, thinly sliced and/or 100 g bacon, cut into strips
1. Fry the bacon, onions and garlic in a frying pan until they are golden and put to one side
2. In a large pan, place the cubed potatoes and just cover with water. Add the salt and boil for about 5 minutes.
3. Add the milk, macaroni and stock cube and stir well.
3. Cook for around 10 minutes or so (but add extra milk if it looks as if it’s getting dry).
4. As soon as the pasta is al dente stir in the grated Emmental AOP or other hard cheese, and season with nutmeg and pepper.
5. Place in a casserole dish and place the bacon and or onions on top and serve.
Serve With Apple Sauce
2 x large apples
sugar to sweeten
If you would like to accompany it with apple sauce, then simply peel, core and slice a couple of apples and boil in a small saucepan with a little water. When the apples are soft and coming apart, sweeten to taste and then serve the apple purée in a small dish.
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