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


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Bacon & onion mixture

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

To prepare the macaroni

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

To serve

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

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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