Swiss Alpine Macaroni Food

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.

ÄLPLERMAGRONEN (SWISS ALPINE MACARONI AND CHEESE)

Steps:

• To make the bacon lardons: add the bacon pieces to a cold frying pan and turn on the heat to medium heat. Cook lardons, stirring regularly, until the fat renders and the bacon is browned and crispy, about 8 to 10 minutes. Remove lardons with a slotted spoon and drain on a paper towel-lined plate.
• To make the caramelized onions: In a frying pan over medium-low heat melt the butter. Alternatively cook the onions in 2 tablespoons bacon fat if you are cooking bacon lardons for the garnish (just use the same frying pan and remove all but 2 tablespoons of the fat from the pan). Add the onions, season with salt, and cook, stirring regularly until soft and golden, about 30 minutes. Set aside.
• To make the applesauce: Place the apples in a saucepan with water and cover. Simmer gently on medium-low heat, stirring once or twice, until the apple is completely tender, about 20 minutes. Mash with a fork until smooth. Set aside.
• To make the macaroni: Add the cubed potatoes to a large pot and cover generously with salted water. Bring to a boil, add the macaroni and continue to cook until the macaroni is barely al dente and the potatoes are tender. The exact time will depend on the macaroni shape. It's about 10 minutes for ziti. If using a smaller shape with shorter cook time (like elbows which need only 6 minutes for al dente) you may want to boil the potatoes for a couple minutes on their own before adding the macaroni. Drain the macaroni and potatoes.
• Return to the drained macaroni and potatoes to the pot, add the cream and return to medium heat. Stir until the cream starts to heat up (a minute or so) and then add the grated cheese, a little salt, and a bit of freshly grated nutmeg. Keep stirring until the cheese has melted into a thick and luscious sauce.
• Serve the cheesy Alpine macaroni on individual plates topped with caramelized onions, crispy bacon lardons (optional), and with applesauce on the side to eat either with the macaroni or afterwards as dessert based on personal preference.

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.

ALPLERMAGRONEN SWISS ALPINE MACARONI

Steps:

• In a nonstick skillet over medium heat add bacon strips and fry on both sides until crispy, approximately 8 minutes. Remove crispy bacon strips with tongs and cool on a paper towel-lined plate. Leave 1 tablespoon of bacon fat in then pan and discard the rest.
• Return the skillet to medium heat and melt the butter. Add the sliced onions, season with salt and pepper and cook, stirring regularly until crispy and golden brown, about 30 minutes. Set aside.
• Place the apples in a medium pot with water and cover. Simmer gently on medium-low heat, stirring once or twice, until the apple is completely tender, about 20 minutes. Mash with a fork until smooth. Set aside.
• Add the diced potatoes to a large pot and cover with salted water. Bring to a boil, add the macaroni and continue to cook until the macaroni is barely al dente and the potatoes are tender, approximately 7-10 minutes. Drain in a colander.
• Return macaroni and potatoes to the pot and add the cream and white wine over medium heat. Once the sauce is simmering add the grated cheese and freshly grated nutmeg. Keep stirring until the cheese has melted into a thick and velvety sauce.
• Serve the cheesy Alpine macaroni in individual bowls topped with caramelized onions, and crispy bacon lardons. Serve with applesauce on the side.

SWISS - ALPINE MACARONI

Steps:

• Place the potatoes in a large pot and fill with enough water to cover them.
• Bring to a boil and cook until tender.
• Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices.
• Preheat the oven to 400 degrees F and lightly grease a 9x9 inch baking pan.
• Bring a large pot of lightly salted water to a boil and add the macaroni and cook until barely tender, about 6 minutes, then drain and set aside.
• Melt the butter in a large skillet over medium-high heat and add the onion and cook and stir until onion starts to turn translucent.
• Next stir in the garlic, and cook for a few more minutes then remove from the heat and set aside.
• Layer the macaroni, onions and potatoes into the prepared baking dish and season with salt and pepper.
• Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish and bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

ÄLPLERMAGRONE (HERDSMAN'S MACARONI)

Steps:

• Heat the oven to 100 °C (212 °F).
• Boil potatoes in a saucepan without lid for 5 minutes.
• Add macaroni and cook them "al dente".
• until the liquid is almost absorbed. Strain and return to pot.
• Pour cream and muscat (wine) over the potatoes and Macaroni, season to taste.
• Alternating with cheese, place the macaroni in layers into a 2 litre dish.
• Top with cheese.
• Bake for approximately 10 minutes in the center of the preheated oven until the cheese has melted.
• Optional Onion Ring Topping:.
• Melt the butter. Mix onions and flour, shake off extra flour.
• Fry in the butter at medium heat for about 5 minutes until crisp.
• Place onions on paper towels and keep warm.