Best Alpler Magrone Macaroni With Bacon Recipes

ÄLPLERMAGRONEN (SWISS ALPINE MACARONI AND CHEESE)

Steps:

• To make the bacon lardons: add the bacon pieces to a cold frying pan and turn on the heat to medium heat. Cook lardons, stirring regularly, until the fat renders and the bacon is browned and crispy, about 8 to 10 minutes. Remove lardons with a slotted spoon and drain on a paper towel-lined plate.
• To make the caramelized onions: In a frying pan over medium-low heat melt the butter. Alternatively cook the onions in 2 tablespoons bacon fat if you are cooking bacon lardons for the garnish (just use the same frying pan and remove all but 2 tablespoons of the fat from the pan). Add the onions, season with salt, and cook, stirring regularly until soft and golden, about 30 minutes. Set aside.
• To make the applesauce: Place the apples in a saucepan with water and cover. Simmer gently on medium-low heat, stirring once or twice, until the apple is completely tender, about 20 minutes. Mash with a fork until smooth. Set aside.
• To make the macaroni: Add the cubed potatoes to a large pot and cover generously with salted water. Bring to a boil, add the macaroni and continue to cook until the macaroni is barely al dente and the potatoes are tender. The exact time will depend on the macaroni shape. It's about 10 minutes for ziti. If using a smaller shape with shorter cook time (like elbows which need only 6 minutes for al dente) you may want to boil the potatoes for a couple minutes on their own before adding the macaroni. Drain the macaroni and potatoes.
• Return to the drained macaroni and potatoes to the pot, add the cream and return to medium heat. Stir until the cream starts to heat up (a minute or so) and then add the grated cheese, a little salt, and a bit of freshly grated nutmeg. Keep stirring until the cheese has melted into a thick and luscious sauce.
• Serve the cheesy Alpine macaroni on individual plates topped with caramelized onions, crispy bacon lardons (optional), and with applesauce on the side to eat either with the macaroni or afterwards as dessert based on personal preference.

ÄLPLERMAGRONEN (SWISS ALPINE MACARONI)

Steps:

• Preheat oven to 375˚F. Lightly grease a large casserole dish.
• In a large frying pan, melt butter over medium low heat. Add the onions, season with a pinch of salt, and cook, stirring occasionally, until golden brown and caramelized. This will take about 30 minutes.
• Bring large pot of salted water to a boil.
• Once water comes to a boil, add the cubed potatoes. As they begin to soften, after about 5 minutes, add the dried penne. Continue to cook, stirring occasionally, until potatoes are tender and pasta is barely tender, about 7 minutes. The pasta will cook a little further as it bakes. Drain and set aside.
• In a medium bowl, season cream with salt, pepper, and about 1/4 teaspoon freshly grated nutmeg.
• Add 1/3 of penne and potatoes to the bottom of prepared dish. Evenly cover with 1/3rd of the grated cheese. Top with another 1/3 of penne and potatoes. Top with another 1/3rd of the cheese, then remaining penne and potatoes. Top evenly with the remaining shredded cheese. Pour the seasoned cream over the layers.
• Bake in preheated oven until heated through and the cheese is melted and bubbly, about 15-20 minutes. Remove from the oven and evenly top with the caramelized onions.
• Serve the Älplermagronen hot either over the applesauce or with the applesauce on the side. If desired, top with a little fresh parsley or chives.

ALPLER MAGRONE (MACARONI WITH BACON)

Steps:

• 1. Saute bacon until crisp.
• 2. Add cream, salt, pepper and nutmeg.
• 3. Mix in macaroni and potatoes.
• 4. Layer into a baking dish.
• 5. Sprinkle with cheese and bake for 10 minutes at 350F.
• 6. Meanwhile saute onion in butter until golden.
• 7. Serve sprinkled with the onion.

ALPLER MAGRONE (MACARONI WITH BACON)

Steps:

• Saute bacon until crisp.
• Add cream, salt, pepper and nutmeg.
• Mix in macaroni and potatoes.
• Layer into a baking dish.
• Sprinkle with cheese and bake for 10 minutes at 350 degrees.
• Meanwhile saute onion in butter until golden.
• Serve sprinkled with the onion.

ÄLPLERMAGRONE (HERDSMAN'S MACARONI)

Steps:

• Heat the oven to 100 °C (212 °F).
• Boil potatoes in a saucepan without lid for 5 minutes.
• Add macaroni and cook them "al dente".
• until the liquid is almost absorbed. Strain and return to pot.
• Pour cream and muscat (wine) over the potatoes and Macaroni, season to taste.
• Alternating with cheese, place the macaroni in layers into a 2 litre dish.
• Top with cheese.
• Bake for approximately 10 minutes in the center of the preheated oven until the cheese has melted.
• Optional Onion Ring Topping:.
• Melt the butter. Mix onions and flour, shake off extra flour.
• Fry in the butter at medium heat for about 5 minutes until crisp.
• Place onions on paper towels and keep warm.

ÄLPLERMAGRONEN (SWISS ALPINE MACARONI)

Steps:

• 1. Preheat oven to 375 degrees F. Lightly grease large casserole dish.
• 2. Bring large pot of salted water to a boil.
• 3. In a large frying pan, melt butter over medium low heat. Add the onions and cook, stirring occasionally, until golden brown.
• 4. Once water comes to a boil, add cubed potatoes. As They begin to soften, about 5 minutes, add pasta. Cook, stirring occasionally, until potatoes are tender and pasta is just tender, about 7 minutes. Drain and gently rinse with cold water.
• 5. In a small bowl, season with salt and pepper cream.
• 6. Add 1/3 of pasta and potatoes to the bottom of prepared dish. Evenly cover with 1/2 of grated cheese.
• 7. Top with another 1/3 of pasta and potatoes, then top with remaining cheese, then remaining pasta and potatoes.
• 8. Pour the cream over the layers. Evenly cover with caramelized onions.
• 9. Cover and bake in preheated oven until heated through and cheese is melted, 10-15 minutes.
• 10. Serve hot over applesauce.

ÄLPLERMAGRONE

Steps:

• A variant on the theme: in the Swiss canton of Nidwalden, Aelplermagrone is prepared with equal amounts of macaroni and potatoes (peeled and diced). Dried apple slices are traditionally served as a side dish.
• Bring the milk and one tablespoon of salt to a boil. Add the noodles, reduce the heat, and cook over a low heat until done, stirring occasionally. The noodles should absorb enough milk so that the dish is still moist (if necessary, add more milk).
• While the pasta is cooking gently saute the onions in butter, and garlic cloves, keeps it low and slow so as not to burn the onion or garlic, which would make it bitter.
• Empty the noodles into a pre-heated bowl: mix in cheese and pepper. Top with onions which have been sauteed in butter, and garlic cloves.
• The aelplermagrone can be served at this point: often a green salad is served alongside. But if you prefer, you can also turn the mixture into a casserole and bake it in the oven long enough to brown the top nicely -- usually about twenty minutes at 400° F / 200° C.