Älplermagrone (Herdsman's Macaroni)
photo by strawberrybird
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 1 lb firm-cooking potato, cut in approx. 3/4 inch cubes
- 3 cups salt water, boiling
- 1⁄2 lb macaroni
- 7 ounces heavy cream
- 1 teaspoon muscat wine (can substitute port or Riesling)
- black pepper, freshly ground, to taste
- 1⁄2 lb mountain cheese or 1/2 lb emmenthaler cheese, grated
-
Optional Onion Ring topping
- unsalted butter (for frying)
- 2 onions, cut in rings
- 2 tablespoons very fine semolina or 2 tablespoons flour
directions
- 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.
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Reviews
-
This was great. A nice change from plain old cheddar macaroni and cheese. I really liked the onion topping. We also added some bacon. I was afraid the cheese would either be too bland or too strong a flavor, but it was just right. Everyone loved it. Thanks for another great version of this classic dish. Made for ZWT7.
RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!