1 files changed, 4 insertions, 4 deletions
diff --git a/src/aelplermagronen.md b/src/aelplermagronen.md
index 31e4a68..3f4943e 100644
--- a/src/aelplermagronen.md
+++ b/src/aelplermagronen.md
@@ -1,4 +1,4 @@
-# Älplermagronen (Alpine maccroni)
+# Älplermagronen (Alpine macaroni)
 
 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.
@@ -13,7 +13,7 @@ Cooking time: ~30 minutes
 - 3 onions (medium size)
 - 400g (15 oz) potatoes (firm/waxy)
 - 2L (1/2 gal) milk
-- 200g (7oz) maccaroni (dry weight)
+- 200g (7oz) 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
 
@@ -24,9 +24,9 @@ Cooking time: ~30 minutes
 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 macceroni and the remaining milk to cover everything. Most of the milk will be absorbed by the maccaroni.
+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 maccorni 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.
+9. A minute or two before the macorni 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.