Alplermagrone Swiss Gruyere Cheese Pasta Food

ÄLPLERMAGRONEN (SWISS ALPINE MACARONI)

Steps:

• Preheat oven to 375˚F. Lightly grease a large casserole dish.
• In a large frying pan, melt butter over medium low heat. Add the onions, season with a pinch of salt, and cook, stirring occasionally, until golden brown and caramelized. This will take about 30 minutes.
• Bring large pot of salted water to a boil.
• Once water comes to a boil, add the cubed potatoes. As they begin to soften, after about 5 minutes, add the dried penne. Continue to cook, stirring occasionally, until potatoes are tender and pasta is barely tender, about 7 minutes. The pasta will cook a little further as it bakes. Drain and set aside.
• In a medium bowl, season cream with salt, pepper, and about 1/4 teaspoon freshly grated nutmeg.
• Add 1/3 of penne and potatoes to the bottom of prepared dish. Evenly cover with 1/3rd of the grated cheese. Top with another 1/3 of penne and potatoes. Top with another 1/3rd of the cheese, then remaining penne and potatoes. Top evenly with the remaining shredded cheese. Pour the seasoned cream over the layers.
• Bake in preheated oven until heated through and the cheese is melted and bubbly, about 15-20 minutes. Remove from the oven and evenly top with the caramelized onions.
• Serve the Älplermagronen hot either over the applesauce or with the applesauce on the side. If desired, top with a little fresh parsley or chives.

ALPLERMAGRONE (SWISS GRUYERE CHEESE PASTA)

Steps:

• Cook pasta per package directions; set aside.
• Cook bacon or lardon" until cooked, but not crispy; set aside; pour off grease, but don't wipe out pan; add onions and butter, cook 3-5 minutes until onion is translucent, douse with vermouth or gruppa, steam a few minutes; add cream, bring just to hot heat, add cheese.
• Continue cooking until bubbly and creamy, add bacon, pour into bowls, serve with sliced green onions if desired.

AELPLERMAGRONEN (SWISS PASTA)

Steps:

• Peel and dice the potatoes.
• Boil in salted water.
• Add the noodles shortly before the potatoes are done (read the directions on the package first).
• The potatoes should be soft.
• Drain and arrange in alternate layers with the cheese in a deep baking dish. Pour in the cream and place in the hot oven for a few minutes until the cheese melts.
• Meanwhile, melt the butter in a skillet.
• Slice the onions and saute until they turn light brown.
• Spread over the noodles and potatoes.
• Serve with apple puree or salad.

ÄLPLERMAGRONEN SWISS ALPINE MACARONI

Steps:

• Heat the butter in a medium saucepan, on medium heat, until lightly browned.
• Add the onion and cook for 5 minutes.
• Add a pinch of salt and continue to cook until browned.
• Heat a large pot of water on high heat until it boils.
• Add a large pinch of salt, the potatoes and cook for another 5 minutes.
• Add the pasta and cook according to to the instruction on the package, subtracting one minute to avoid overcooking in the oven.
• Preheat the oven to 375F.
• Drain and cool the potatoes and macaroni under cold water.
• Mix the potatoes and macaroni with the cream, salt and pepper.
• Divide the potato mixture and cheese into three parts and layer, starting with the potatoes, then adding the cheese, adding more potatoes, adding more cheese, adding the rest of the potatoes and the rest of the cheese. Top with the onions.
• Bake for 15 to 20 minutes.
• Remove from oven.
• Top with parsley.
• Serve with applesauce.

GRUYèRE MAC AND CHEESE

Steps:

• For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low. Meanwhile, bring water to a rapid boil in a large saucepan; salt the water. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.
• As the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat; then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add a pinch of cayenne. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. Drain the cooked pasta thoroughly.
• Whisk the cream into the béchamel and season with salt and pepper. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Pour the béchamel on top and stir well to combine. Season to taste with salt.
• Assemble and bake the macaroni: Preheat oven to 400 degrees F. Pour macaroni into a buttered baking dish and top with the remaining Gruyère, then sprinkle on the panko and Parmesan. Bake until the top is lightly browned and cheese is bubbly, 20-30 minutes.
• Remove macaroni from the oven and set aside. Chop chives and parsley and garnish before serving.