- Ready In:
- 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
- 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.
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This was wonderful momaphet. We enjoyed this tasty dish very much. Made exactly as written and wouldn't change a thing. Served with apple sauce on the side. OMG, The flavor from the garlic, cheese, fried onions and apple sauce is out of this world good. We enjoyed it very much and will be having this again often. Who knew that apple sauce with noodles would be so comforting. Thank you for sharing this lovely recipe. Made for CQ2 - Family Picks.
ÄlplermagroneThe name doesn't translate perfectly into English. Magrone is of course macaroni, but Älpler doesn't only refer to the mountains and the people who live there, but more specifically to the men who would go up into the high pastures with the cows every summer. They had plenty of milk and cheese available to make this rich and delicious dish. This is traditionally serverd with fried onions on top and apple slices or sauce on the side. The cooking time is approximate. You can saute your onions while cooking the macaroni. A straight tubular pasta is what is commonly used penne, mostaccioli or rigatoni, would all work well.