Alpine macaroni

Alpine macaroni

Total: 35 min. | Active: 35 min.
Nutritional value / people: 771 kcal
, Fat: 42 g
, Carbohydrate: 65 g
, Protein: 30 g

Fancy a traditional Swiss dish? The combination of spicy mountain cheese, crispy onions, bacon and delicious whole milk immediately conjures up the feel of a rustic mountain hut. Apple sauce is the perfect accompaniment and adds a wonderful finishing touch. So good!


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Bacon & onion mixture

100 g dry-cured country bacon, cut into strips
2 onions, cut into rings
2 garlic cloves, sliced

To prepare the macaroni

5 dl Pro Montagna Berg-Vollmilch
2 dl cream
3 tsp Pro Montagna Bio Bergkräutersalz
400 g waxy potatoes, cut into approx. 1 cm cubes
250 g Pro Montagna Berg-Magronen

To serve

100 g Pro Montagna Gstaader Bergkäse im Kräutermantel, coarsely grated
a little Pro Montagna Bio Bergkräutersalz, to taste
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How it's done

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Bacon & onion mixture

Fry the bacon, onions and garlic in a non-stick frying pan until golden brown, set aside.

To prepare the macaroni

Heat the milk, cream and herb salt in a large pan. Add the potatoes and pasta, bring to the boil, reduce the heat, cover and cook over a low heat for approx. 10 mins. until al dente, stirring occasionally until only a small amount of liquid remains.

To serve

Stir in the cheese, season with salt. Top with the reserved bacon and onions.

Good to know
Serve with: Apple sauce or green salad with a dressing prepared using Pro Montagna organic mountain herbs

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