Alpine macaroni

Name: Alpine macaroni
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Swiss cuisine
Ingredients: 5 dl full-cream milk; 2 dl cream; 100 g mountain cheese; 2 onions; 2 garlic cloves; 400 g waxy potatoes; 100 g dry-cured country bacon; 250 g macaroni cheese; 3 tsp herb salt; a little herb salt

Swiss cuisine

Total: 35 min. | Active: 35 min.

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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!

Recipe by:
Pro Montagna

Ingredients

for 4 person

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

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.

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