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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.