Älplermagronen

The story

Älplermagronen developed in Alpine dairying communities after dried pasta became available, combining macaroni, potato, cream and mountain cheese. The dish is recognised for älplermagronen. Its success depends on preserving the intended contrast of texture, seasoning and temperature, so the defining ingredient remains clear rather than being buried by garnish or sauce. Served with fried onion and apple sauce, it remains a filling mountain-hut dish associated with herders and hikers.

Ingredients

• Main
• 100 gram macaroni200g macaroni
• 1 piece potatoes2 potatoes
• 50 millilitre cream100ml cream
• 50 gram cheese100g cheese
• 1 portion Fried onionsFried onions

Method

1. Method

   Boil pasta and potatoes. Mix with cream and cheese. Top with fried onions and serve with apple sauce.

Nutrition

per serving

Estimated nutrition for Älplermagronen; use as editorial/testing data and refine from exact ingredient weights if needed.