for 6 person

Alpine macaroni

5 dl	vegetable bouillon
2 dl	single cream
400 g	waxy potato, cut into cubes
250 g	medium-fine macaroni
to taste	salt
a little	pepper

Raclette

2	apple halved, thinly sliced
800 g	raclette cheese in slices
100 g	bacon strips
4 tbsp	fried onions
a little	pepper

How it's done

Alpine macaroni

Bring the stock and cream to the boil, add the potatoes, cover and cook over a low heat for approx. 10 mins. Add the pasta, season, cook for a further 8 mins. Transfer to a bowl.

Raclette

Preheat the raclette grill. Place 2 tbsp of Alpine macaroni into each raclette pan, top with the apple and cheese slices, melt under the grill. Fry the rashers of bacon on top of the raclette grill until crispy, place on top of the Alpine raclette. Top with fried onions, season.

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