Best Älplermagrone Herdsmans Macaroni Recipes

Älplermagronen (Swiss Alpine Macaroni) image

Provided by Baby Kato

Categories Pasta

Time 45m

Number Of Ingredients 8

4 Tbsp butter
2 large onions, thinly sliced
2 large potatoes, peeled and cut into 1/2 - 1 inch cubes
1 lb macaroni pasta, or pasta of your choice
1/2 c cream
salt and pepper to taste
1 c grated, gruyere or emmentaler cheese
applesauce for serving

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 image

Provided by momaphet

Categories Cheese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

6 cups milk
1 tablespoon salt
1 lb macaroni (long straight ones are most authentic)
1 1/4 cups mountain cheese, Bergkaese, Sbrinz, Emmenthaler, Gruyere or 1 1/4 cups Appenzeller cheese, shredded
1/2 teaspoon fresh coarse ground black pepper
8 tablespoons butter
2 onions, sliced
3 garlic cloves, chopped

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.

Älplermagrone (Herdsman's Macaroni) image

Provided by Nif_H

Categories Swiss

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb firm-cooking potato, cut in approx. 3/4 inch cubes
3 cups salt water, boiling
1/2 lb macaroni
7 ounces heavy cream
1 teaspoon muscat wine (can substitute port or Riesling)
black pepper, freshly ground, to taste
1/2 lb mountain cheese or 1/2 lb emmenthaler cheese, grated
unsalted butter (for frying)
2 onions, cut in rings
2 tablespoons very fine semolina or 2 tablespoons flour

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.