Another well-known Swiss national dish and possibly the origin of the American mac’n’cheese.
Älpler-Magronen (alpine macaroni) taste best at an altitude of over 1,500 metres in a lonely Alpine hut after an exhausting summit hike, but I also like to prepare it at home in the lowlands.
The trick to perfect Älpler-Magronen is to cook the diced potatoes and macaroni in cream and buillon until all the liquid has been absorbed. This makes it nice and creamy. Then the cheese is added; depending on what we have left in the fridge, today it’s mountain cheese and Gruyères cheese.
Typically, fried bacon cubes are also added. But we love Salsiz, a kind of very savoury salami from the Grisons, so that’s what we’re adding today. Fried onions are typically added on top. The real Swiss eat some apple sauce with it, which tastes best when mixed with the Älpler-Magronen.
by SittingOnAC