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40 lines
1.7 KiB
Markdown
40 lines
1.7 KiB
Markdown
---
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title: "Älplermagronen (Alpine macaroni)"
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date: 2021-03-11
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tags: ['swiss', 'pork', 'potato', 'pasta']
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author: alexander-bocken
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---
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A swiss favorite, _Älplermagronen_ combines pretty much everything you have at your disposal in your alpine chalet.
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It's the definition of comfort food for the Swiss.
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- 🍳 Cook time: ~30 minutes
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- 🍽️ Servings: 4
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## Ingredients
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- ~150g (1/3 lb) bacon cubes
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- 3 onions (medium size)
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- 400g (15 oz) potatoes (firm/waxy)
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- 1 - 2L (1/4 - 1/2 gal) milk
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- 400g (15 oz) macaroni (dry weight)
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- ~150g (1/3 lb) medium soft cheese. Appenzeller works best. Gruyère would be my go-to alternative.
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- a jar of apple sauce
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Feel free to vary these amounts, it's not like this is anything strict.
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## Directions
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1. Fry bacon cubes in pot (this pot will be used for everything so choose an appropriately large one).
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2. Cut onions into half-rings and let them sweat in the same pot. Add some butter if your bacon was not fatty enough.
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3. Peel potatoes and cut them into ~1 cm/half inch cubes.
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4. When the onions have become sufficiently cooked, add potatoes.
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5. Top everything with milk and let the potatoes cook for about 10 minutes.
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7. Add macaroni and the remaining milk to cover everything. Most of the milk will be absorbed by the macaroni.
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8. Shred your cheese.
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9. 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.
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10. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here.
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11. Serve with apple sauce. Should be eaten together, not as a dessert.
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