A swiss favorite, _Älplermagronen_ combines pretty much everything you have at your disposal in your alpine chalet.
It's the definition of comfort food for the Swiss.
@ -13,7 +13,7 @@ Cooking time: ~30 minutes
- 3 onions (medium size)
- 400g (15 oz) potatoes (firm/waxy)
- 2L (1/2 gal) milk
- 200g (7oz) maccaroni (dry weight)
- 200g (7oz) 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
@ -24,9 +24,9 @@ Cooking time: ~30 minutes
3. Peel potatoes and cut them into ~1 cm/half inch cubes
4. When the onions have become sufficiently cooked, add potatoes.
5. Top everything with milk and let the potatoes cook for about 10 minutes.
7. Add macceroni and the remaining milk to cover everything. Most of the milk will be absorbed by the maccaroni.
7. Add macaroni and the remaining milk to cover everything. Most of the milk will be absorbed by the macaroni.
8. Shred your cheese.
9. A minute or two before the maccorni 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.
9. A minute or two before the macorni 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.
10. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here.
11. Serve with apple sauce. Should be eaten together, not as a dessert.
Alexander Bocken
3 years ago