Dishbeginnerdraft

Älplermagronen (Alpine macaroni)

Also searched as: Alpine macaroni, Swiss mac and cheese, Älplermagronen, herdsman's macaroni

In short: Älplermagronen turn creamy because pasta and potatoes cook in the same water and their starch binds the sauce.

Picture it

Like a stew that cooks its own sauce: what the ingredients give off holds everything together in the end.

The decisive moments

1
Cook diced potatoes and macaroni in the same pot
Both release starch into the water. Some of this water later binds the cream and .
Starch gelatinisation
2
Fry onion rings slowly in butter until golden brown
Slowly, the onion's sugar ; fast, it burns on the outside.
Caramelisation
3
Drain, keep some cooking water, mix with cream and grated cheese
Starch from the cooking water holds cheese fat and cream together, so the sauce stays creamy rather than greasy.
Emulsion
4
Serve with apple purée
The apple's acidity cuts through fat and cheese and makes the heavy dish fresher.
Seasoning with acid

Sources · 1