Älpler Magrone (Macaroni with bacon, cream, and cheese)

Another Swiss classic - Alpine Macaroni!

This is the Swiss version of mac-n-cheese! Even the left overs are yummy. I apparently stink and caramelizing onions, so I add them to the bacon when I'm frying it and mix it in to the macaroni. Often served with apple sauce or sauteed apples.

Älpler Magrone (Macaroni with bacon, cream, and cheese)

Serves 4

Ingredients

  • 10 ounces (284 g) elbow macaroni
  • 10 ounces (284 g) potatoes, peeled and cubed (roughly 3 medium sized potatoes)
  • 5 ounces (142 g) bacon, chopped
  • 7 ounces (207 mL) cream
  • black pepper
  • nutmeg
  • 1 onion, diced
  • 2 Tablespoons (28 g) butter
  • 3 1/2 ounces (100 g) Sbrinz cheese, grated*

*Since Sbrinz is Swiss and likely not found in the USA, substitute an equal amount of Parmesan

Directions

Preheat oven to 350 degrees F.

Cook the macaroni and potatoes in boiling salted water until just tender - about 10 minutes. Drain.

Fry the bacon until lightly golden. Pour in the cream and season with pepper and a couple of pinches of nutmeg. Mix in the macaroni and potatoes.

Layer the mixture with the grated cheese in a lightly buttered oven proof dish. Bake until golden and bubbly, about ten minutes. Fry the onion in the butter until golden and scatter on top.

*I tend to not bake mine as I think it dries out too much. I like it creamy and dreamy from the stove top.

From "A Taste of Switzerland" cookbook

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