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+# Älplermagronen (Alpine macaroni)
+
+A swiss favorite, _Älplermagronen_ combines pretty much everything you have at your disposal in your alpine chalet.
+It's the definition of comfort food for the Swiss.
+
+Serves 5-6.
+
+Cooking time: ~30 minutes
+
+## Ingredients
+
+- ~150g (1/3 lb) bacon cubes
+- 3 onions (medium size)
+- 400g (15 oz) potatoes (firm/waxy)
+- 2L (1/2 gal) milk
+- 200g (7oz) macaroni (dry weight)
+- ~150g (1/3 lb) medium soft cheese. Appenzeller works best. Gruyère would be my go-to alternative.
+- a jar of apple sauce
+
+## Directions
+
+1. Fry bacon cubes in pot (this pot will be used for everything so choose an appropriately large one)
+2. Cut onions into half-rings and let them sweat in the same pot. Add some butter if your bacon was not fatty enough.
+3. Peel potatoes and cut them into ~1 cm/half inch cubes
+4. When the onions have become sufficiently cooked, add potatoes.
+5. Top everything with milk and let the potatoes cook for about 10 minutes.
+7. Add macaroni and the remaining milk to cover everything. Most of the milk will be absorbed by the macaroni.
+8. Shred your cheese.
+9. A minute or two before the macaroni are done, add the shredded cheese into the pot. It should appear a bit too runny in the pot. While cooling it will increase in viscosity quite a bit. If the final texture is not creamy enough it is most likely due to using the wrong cheese.
+10. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here.
+11. Serve with apple sauce. Should be eaten together, not as a dessert.
+
+## Contributors
+
+- **Alexander Bocken** -- [contact](mailto:alexander@bocken.org)