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+---
+title: "Älplermagronen (Alpine macaroni)"
+date: 2021-03-11
+tags: ['swiss', 'pork', 'potato', 'pasta']
+author: alexander-bocken
+---
+
+![Älplermagronen](/pix/aelplermagronen.webp)
+
+A swiss favorite, _Älplermagronen_ combines pretty much everything you have at your disposal in your alpine chalet.
+It's the definition of comfort food for the Swiss.
+
+- 🍳 Cook time: ~30 minutes
+- 🍽️  Servings: 4
+
+## Ingredients
+
+- ~150g (1/3 lb) bacon cubes
+- 3 onions (medium size)
+- 400g (15 oz) potatoes (firm/waxy)
+- 1 - 2L (1/4 - 1/2 gal) milk
+- 400g (15 oz) macaroni (dry weight)
+- ~150g (1/3 lb) medium soft cheese. Appenzeller works best. Gruyère would be my go-to alternative.
+- a jar of apple sauce
+
+Feel free to vary these amounts, it's not like this is anything strict.
+
+## Directions
+
+1. Fry bacon cubes in pot (this pot will be used for everything so choose an appropriately large one).
+2. Cut onions into half-rings and let them sweat in the same pot. Add some butter if your bacon was not fatty enough.
+3. Peel potatoes and cut them into ~1 cm/half inch cubes.
+4. When the onions have become sufficiently cooked, add potatoes.
+5. Top everything with milk and let the potatoes cook for about 10 minutes.
+7. Add macaroni and the remaining milk to cover everything. Most of the milk will be absorbed by the macaroni.
+8. Shred your cheese.
+9. A minute or two before the macaroni are done, add the shredded cheese into the pot. It should appear a bit too runny in the pot. While cooling it will increase in viscosity quite a bit. If the final texture is not creamy enough, it is most likely due to using the wrong cheese.
+10. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here.
+11. Serve with apple sauce. Should be eaten together, not as a dessert.