Aelplermagronen Swiss Pasta Food

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ÄLPLERMAGRONEN (SWISS ALPINE MACARONI AND CHEESE)



Älplermagronen (Swiss Alpine Macaroni and Cheese) image

Alpine macaroni (älplermagronen or alpen macaroni) is essentially Swiss mac and cheese with potatoes. Macaroni and cubed potatoes collectively drown in a decadent cheese sauce! This fall and winter cozy classic is topped with caramelized onions and crispy bacon lardons, and is served with a side of applesauce.

Provided by Victoria

Categories     Main Course

Time 1h10m

Number Of Ingredients 11

4 slices thick-cut bacon (cut into ¼-inch-wide strips)
2 tablespoons unsalted butter ((or 2 tablespoons bacon drippings from making lardons))
2 onions, halved and thinly sliced
Kosher salt
3 apples (peeled, cored, and cubed (such as Granny Smith, McIntosh, or Golden Delicious))
3 to 4 tablespoons water
10 ounces (280 grams) waxy potatoes
8 ounces (225 grams) tubular macaroni ((such as ziti, penne, cavatappi, cellentani, elbows, or hörnli))
¾ cup half-and-half, light cream, or single cream
8 ounces (225 grams / about 2 cups) grated Appenzeller or Gruyère cheese
Kosher salt and freshly grated nutmeg

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.

Nutrition Facts : Calories 648 kcal, Fat 39 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 292 mg, Carbohydrate 43 g, Fiber 4 g, Sugar 14 g, Protein 22 g, UnsaturatedFat 1 g, ServingSize 1 serving

AELPLERMAGRONEN (SWISS PASTA)



Aelplermagronen (Swiss Pasta) image

This is how the Aelplermagronen are prepared in the [Swiss] canton of Unterwalden. In Uri, the potatoes are left out.

Provided by Annacia

Categories     Cheese

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 7

9 ounces potatoes
salt, to taste
9 ounces straight hollow noodles
7 ounces grated cheese (type not specified so use what you like)
3/4 cup cream
3 tablespoons butter
2 large onions

Steps:

  • Peel and dice the potatoes.
  • Boil in salted water.
  • Add the noodles shortly before the potatoes are done (read the directions on the package first).
  • The potatoes should be soft.
  • Drain and arrange in alternate layers with the cheese in a deep baking dish. Pour in the cream and place in the hot oven for a few minutes until the cheese melts.
  • Meanwhile, melt the butter in a skillet.
  • Slice the onions and saute until they turn light brown.
  • Spread over the noodles and potatoes.
  • Serve with apple puree or salad.

Nutrition Facts : Calories 1394.2, Fat 75.2, SaturatedFat 45.1, Cholesterol 316.6, Sodium 1183.3, Carbohydrate 138.6, Fiber 9.6, Sugar 9.9, Protein 44.1

ÄLPLERMAGRONEN



Älplermagronen image

Known as Swiss Mac n Cheese, Älplermagronen was traditionally a dish of peasant farmers served with apple sauce. Taken from growchew.wordpress.com and posted for ZWT7

Provided by WicklewoodWench

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

large potato, peeled and cut into 1/2 "- 1-inch cubes
1 lb penne pasta
2 large onions, peeled and sliced
4 tablespoons butter or 4 tablespoons oil
1 cup grated cheese (Gruyre, Appenzeller, Raclette, or something aged and a bit stinky)
1/2 cup cream or 1/2 cup half-and-half
salt and pepper
applesauce

Steps:

  • Heat oven to 375°F Set a large pot of salted water (approx. 5 liters) to boil.
  • Heat butter/oil over medium-low heat in a frying pan. Add onions and fry them until golden brown.
  • Add penne and potatoes to the salted water. Stir to make sure pasta doesn't stick together. Cook until tender, about 15 minutes. Drain penne and potatoes.
  • Combine milk/cream with salt and pepper.
  • In an ovenproof casserole dish, place 1/3 of the penne-potatoes, sprinkle with 1/2 of the grated cheese.
  • Make another layer with 1/3 of the penne-potatoes, sprinkle with the other 1/2 of the grated cheese.
  • Top with the remaining 1/3 of the penne-potatoes.
  • Pour the seasoned milk/cream evenly over the top.
  • Spread the browned onions on top.
  • Bake covered for 10-15 minutes until steaming hot and cheese is melted. Serve with warmed applesauce.

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