Emmentaler Alpine macaroni

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serves 4

  • 350 g potatoes
  • 4-5 dl stock
  • 5 dl milk
  • Pepper, salt
  • 300 g Bschüssig Traditional Swiss Alpine Macaroni
  • 2 large onions
  • 2 tbsp flour
  • 2-3 tbsp cooking butter
  • 200 g strong Emmentaler AOP


  1. Peel the potatoes and cut into cubes of around 1.5 cm. Boil the potatoes with stock, milk, pepper and a little salt. Add the Alpine macaroni. Leave to boil gently for 8-10 minutes, stirring frequently. In the meantime cut the onions into thin rings. Cover with flour, then lift and shake off the excess flour. Fry the onion rings until crispy in the hot butter. Finely grate the Emmentaler AOP. Mix the grated Emmentaler AOP with the pasta and season to taste with salt and pepper. Distribute the onion rings over the Alpine macaroni. Goes well with apple puree.

Cheese in this recipe