Älpermagronen - Swiss Alp Farmer Macaroni, Potato and Cheese
 
Ingredients
  • 1 lb. / 500 grams waxy potatoes
  • ½ lb. / 250 grams Älpermagronen, elbow or rigitoni pasta
  • 1 cup / 250 ml cream, half and half or whole milk
  • ½ pound / 250 grams aged and flavorful cheese (such as Bergkäse, Gruyère, Appenzeller, etc.)
  • salt and pepper, to taste
  • pinch ground nutmeg
  • 4 oz. / 115 grams small cubes of bacon (optional) or 6 slices, cut into small pieces
  • 2 large onions, peeled, halved and sliced thin lengthwise
  • 1 tablespoon flour (optional)
  • 1 tablespoon butter
  • 1 tablespoon oil
  • salt, to taste
  • 4 large apples
  • pinch cinnamon
  • ¼ cup water (or more)
Instructions
  1. If using, place bacon in a hot skillet.
  2. Reduce the heat to medium high. Saute, stirring occasionally, until the fat has rendered out and the bacon is crisp.
  3. Remove from the pan with a slotted spoon and set aside.
  4. Melt the oil and butter in the same skillet. Use less if there is residual bacon fat.
  5. Toss sliced onions in the flour (optional but it will make the onions crisper).
  6. Add to the pan.
  7. Cook over medium heat, stirring occasionally, until the onions are browned and crisp.
  8. Turn off the heat and set aside.
  9. Stir the bacon into the onion topping or reserve to stir into the main dish.
  10. While the onions are caramelizing, bring a large pot of water to a boil.
  11. Add a large teaspoon of salt.
  12. If necessary, peel the potatoes.
  13. Halve (if large) or quarter the potatoes lengthwise.
  14. Slice crosswise into ⅛th inch (1/4 mm) thick slices.
  15. (Cut potatoes thicker if using a thick pasta.)
  16. Add the pasta and potatoes to the boiling water.
  17. Cook until the potatoes are tender and the pasta is al dente.
  18. Note: Potatoes and pasta can be cooked separately if unsure each will be done cooking simultaneously.
  19. Drain.
  20. Immediately return the hot potatoes and pasta to the pot.
  21. Turn heat to low.
  22. Add cream, half and half, whole milk or any combination to the pot.
  23. When the milk has heated, add the grated cheese.
  24. Add salt, pepper and nutmeg.
  25. Stir constantly until a thick, cheesy sauce has formed.
  26. Serve immediately topped with the caramelized onions (and bacon).
  27. Accompany with applesauce.
  28. If making homemade applesauce:
  29. Place peeled slices of apples in a pan.
  30. Add water, cinnamon and sugar (if using).
  31. Bring to a boil.
  32. Cover the pan and simmer on a medium-high heat until the apples are soft.
  33. Puree if too chunky.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/alpermagronen-swiss-herdsmen-macaroni-potato-and-cheese/