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Älplermagrone (Herdsman's Macaroni)

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“Basic ingredients for Swiss Alpine Macaroni include potatoes, macaroni, cheese and onions. Of course, there are several variations of this popular recipe, but no matter how it is prepared, this rustic delight, you just love it. Muscat is a sweet or fortified white wine made from a muscat grape. Mountain cheese (Allgäuer Bergkäse) is sometimes called the baby brother to Emmentaler as it is eaten younger. It is made in the mountains in alpine dairy huts. I did not include the time for the optional onion ring topping as you can do it while cooking the main dish. Enjoy!”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

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

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