Ingredients
- Älpler-Maggronen
- (makes 4 servings)
- 1 pce medium onion
- 2 tbsp butter
- 10 oz pasta (pick a short, hallow cut like penne, ziti, elbow macaroni, etc.)
- 10 oz potato
- 8 oz water
- 8 – 10 oz heavy cream
- 4 oz freshly grated cheese (preferably Sbrinz or any aged alpine cheese)
- freshly ground black pepper, salt if desired
- 1 bunch chive (or garlic chive)
- Serve, sprinkle with chive and dig in. – E Guete! (Enjoy!)
Preparation
Step 1
Peel and chop onion, set aside. Wash and dry chive, chop and set aside.
In a large, heavy pan, melt butter. Add onion, reduce heat and let cook until translucent, about five minutes. Stir regularly.
onions for aelpler maccaroni
Meanwhile, peel potato. Cut in half, and then in thin slices. Add potato and pasta to onion. On medium heat, while stirring, let potato and pasta soak up some of the butter, about three minutes.
main ingredients in pan for swiss mac and cheese
Then add the water, plus about 1/3 of the cream. Turn heat to high until the liquid starts to bubble. Immediately turn heat back to low, stir the mass and let simmer for about five minutes. Stir again, adjust heat – the liquid should not get beyond simmer. Keep on stirring, and checking. As soon as the liquid has been soaked up (which will happen about 10 minutes into simmering), add a little more of the cream. Again, keep on stirring and checking.
swiss mac and cheese ready to simmer
liquid absorbed, time to add more, alp, neue fluessigkeit
Add the remaining cream in stages, each time the liquid had been soaked up. The pasta should be cooked but not mushy, and the potato done but not falling apart. This will be the case after about 30 minutes cooking/simmering (total).
season swiss mac and cheese
At this point, grind in some black pepper, and add the grated cheese. Stir very well.
finishing aelpler maggronen
alp, fast fertig