Pasta > Side Dishes > Switzerland > Alplermagronen >
Alplermagronen
Swiss Mac & Cheese
1-1/4 C (or 1/2 LB) elbow macaroni (maccheroni chifferi)
Water
2 TBS butter
2 onions, peeled & cut into strips
1 clove garlic, peeled & crushed
3/4 C milk or cream
1/2 C Gruyere cheese, grated
3 medium potatoes, boiled with skins
Salt & black pepper to taste
Boil macaroni in a large pot of salted water; cook until just tender (al dente). Drain; rinse pasta with cold water. In a skillet, sauté onion strips in the butter until golden brown. Add crushed garlic; stir and set aside. Peel the cooked potatoes; slice. Preheat oven to 400-degrees F. Layer the macaroni and sliced potatoes in a large casserole dish; season with salt and black pepper to taste. Add grated Gruyere cheese on top; pour milk or cream over entire dish. Bake for about ten minutes or until golden brown. Suggestion: Serve with applesauce.
Note: Alplermagronen is also known as "Alpine Herdsman's Macaroni."
Similar recipes:
Baked Macaroni & Cheese (American)
Pumpkin Mac & Cheese (Halloween)
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