You can either make a little extra applesauce by using 2 apples instead of 1 ½ or just eat the other half apple as a snack. A minute under the broiler won't hurt either! Uncover and bake for an additional 5 to 10 minutes to ensure ultimate bubbliness and bacon crispiness. The exact time may vary depending on the size/shape of the baking dish, how full it is, and how cold it is when you put it in the oven. Heat the foil-covered baking dish of Swiss mac and cheese for 30 to 40 minutes until heated through. Preheat your oven or toaster oven to 375 degrees F. Reheating instructions: To reheat, thaw frozen älplermagronen overnight in the fridge if frozen. Refrigerate for 3 to 5 days, or place in a freezer bag and freeze for 1 to 2 months. Top with the remaining caramelized onions and bacon, and wrap tightly with aluminum foil. Storage instructions: Alpine macaroni is best (and creamiest) served immediately, however you can store and reheat any leftovers by transferring to a small baking dish. Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions. Be careful not to overmix, as you don't want the potatoes breaking up. Keep stirring until the cheese has melted into a thick and luscious sauce (PHOTO 6). Then add the grated cheese, a little salt, and a bit of freshly grated nutmeg. Stir until the cream starts to heat up (a minute or so) (PHOTO 5). Return to the drained macaroni and potatoes to the same pot, add the cream and return to medium heat. The exact time will depend on the macaroni shape. Once the water is boiling, immediately add the macaroni and continue to cook until the macaroni is barely al dente and the potatoes are tender. Next, add the cubed potatoes to a large pot and cover generously with salted water. ![]() If the bacon softens in that time, add it to a frying pan for a minute or two just to re-crisp it before using. I recommend Granny Smith, McIntosh, or Golden Delicious apples if you make it yourself.Īll of the above can be done in advance and refrigerated for up to 4 days before proceeding with the rest of the recipe. You could use sweetened applesauce too, but since it's going with a savory dish I would avoid anything too sweet here. ![]() Applesauce: I recommend making unsweetened applesauce from scratch (it's so easy), but you can use store-bought unsweetened applesauce in a pinch.Cook them in butter, or better yet bacon drippings, and make sure you are patient so you don't burn them. I use plain brown onions for mine, but you can also use red onions if that's what you have. Caramelized Onions: You can use any variety of onions here.Lardon is a fancy word for thick slab bacon cut into matchsticks, though the dimensions don't need to be exact. It's so delicious! In this case, you want to use thick-cut bacon and cut it into ¼-inch wide strips to create bacon lardons. Bacon: This is an optional topping for Alpine macaroni, but if you're not vegetarian or kosher I really recommend you include it.You can also use French Comté cheese which has similar flavor characteristics. These are both excellent quality Swiss cheeses. Cheese: You can't make Swiss mac and cheese without fabulous Swiss cheese! Ideally try to use either Appenzeller or Gruyère cheese, and make sure to grate it yourself with a box grater. ![]() It will work perfectly fine if you stray from this range too. Milk fat content varies a lot in different countries, but try to aim for about 18-22% milk fat as a good range here. Cream: You can use light cream, single cream, half-and-half or even combine heavy cream with milk.If you prep the potato in advance, just cover it with water to keep it from browning. One large potato (about 10 ounces in weight) is perfect for this recipe. Floury potatoes like russets will fall apart when you cook them this way. They hold their shape better when boiled. Potatoes: Use waxy potatoes such as Yukon gold for the potato component.The former is somewhat similar to elbows while the latter is like a narrow ziti. A couple traditional macaroni shapes in Switzerland are hörnli and älpler-magronä. I use ziti but also recommend penne, cavatappi, cellentani, and elbow macaroni. Macaroni: Any tubular macaroni shape works well in herdsman macaroni.
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