Best 4 Aelplermagronen Swiss Pasta Recipes

ÄLPLERMAGRONEN (SWISS ALPINE MACARONI)

Steps:

• Preheat oven to 375˚F. Lightly grease a large casserole dish.
• In a large frying pan, melt butter over medium low heat. Add the onions, season with a pinch of salt, and cook, stirring occasionally, until golden brown and caramelized. This will take about 30 minutes.
• Bring large pot of salted water to a boil.
• Once water comes to a boil, add the cubed potatoes. As they begin to soften, after about 5 minutes, add the dried penne. Continue to cook, stirring occasionally, until potatoes are tender and pasta is barely tender, about 7 minutes. The pasta will cook a little further as it bakes. Drain and set aside.
• In a medium bowl, season cream with salt, pepper, and about 1/4 teaspoon freshly grated nutmeg.
• Add 1/3 of penne and potatoes to the bottom of prepared dish. Evenly cover with 1/3rd of the grated cheese. Top with another 1/3 of penne and potatoes. Top with another 1/3rd of the cheese, then remaining penne and potatoes. Top evenly with the remaining shredded cheese. Pour the seasoned cream over the layers.
• Bake in preheated oven until heated through and the cheese is melted and bubbly, about 15-20 minutes. Remove from the oven and evenly top with the caramelized onions.
• Serve the Älplermagronen hot either over the applesauce or with the applesauce on the side. If desired, top with a little fresh parsley or chives.

ÄLPLERMAGRONEN (SWISS ALPINE MACARONI AND CHEESE)

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.

AELPLERMAGRONEN (SWISS PASTA)

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.

ÄLPLERMAGRONEN

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.