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AELPLER MACARONI (SWISS ALPEN MACARONI)

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Serves: MAKES 6 SERVINGS

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This Swiss recipe was given to me by a very good friend that lived in Zurich for quite some time - he had this in a restaurant in Zurich and loved it so much he just had to find the recipe - he was given this copy by a Swiss friend.

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Ingredients

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  • 0.23 kilograms dry elbow macaroni
  • 2 medium potatoes
  • 0.23 kilograms bacon
  • 2 medium onions Sliced across
  • 3 cloves garlic Diced
  • 1 tablespoon butter
  • 750 ml milk
  • 250 ml half & half
  • 1 ½ tablespoons cornflour
  • 3 tablespoons fresh parsley Chopped
  • 63 ml French bread crumbs

Method

  1. Preheat oven to 375 degrees. Cook the macaroni and potatoes separately until al dente. Set aside.
  2. Cut the bacon into 1/2-inch strips across and cook until lightly crisp. Set aside.
  3. Saute the onions and garlic in butter until caramelized and browned. Set aside.
  4. Mix the milk, half & half, cornflour and parsley in a saucepan and bring to a simmer.
  5. Add salt and pepper to taste. Set aside.
  6. Layer half of the cooked macaroni, potatoes, cheese, bacon and onions in a 2-quart casserole.
  7. Repeat layers.
  8. Pour the milk mixture over the macaroni.
  9. Sprinkle the bread crumbs on top of the macaroni and bake at 375 degrees for 35 minutes, until lightly browned.

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