SWISS ALPINE MACARONI

How to make Swiss Alpine Macaroni.....!

 This is a traditional Swiss dish from Alpine slopes id best served with chunky apple sauce and crunchy onion. 

INGREDIENTS 

• 500g ziti/ penne pasta
• 500g potatoes
• 200g bacon
• 3 tbsp butter
• 3 tbsp flour
• 3 cups hot milk
• 4 1/2 cups vegetable stocksalt, 
• freshly ground black pepper and 
• freshly granted nutmeg150g
• +50g gruyere cheese
• , gratedapplesauce (optional)

METHOD 

1. Place the potatoes in a large pot and fill with enough water to cover them. 
2. Bring to a boil and cook until tender enough to pierce with the fork. 
3. Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices.
4. Bring a large pot of slightly salted water to a boil. 
5. Add macaroni and cook until barely tender, about 6 minutes. 
6. Drain and set aside. 
7. Meanwhile, fry bacon in a skillet until brown but not too crisp. 
8. Remove the bacon with a slotted spoon and reserve the fat.
9. While the paste cooks, melt butter in a large saucepan over medium heat, add onions cook and stir until onions start to turn translucent cent. 
10. Stir in the garlic, and cook for a few more minutes.
11.  Add 3 tbsp bacon fat and flour. Coo the roux, stirring constantly until thickened and nutty in colour, about 3 minutes. 
12. Pour in the vegetable stock and whisk constantly until thickened and the sauce coats the back of the spoon, about 5 minutes. 
13. Lightly season with salt, pepper and nutmeg.  Stir in the cheese,  a handful at a time, and stir until melted. 
14. Stir in the macaroni and the bacon until evenly incorporated.
15. Preheat the oven to 400 degrees ( 200 degrees C). 
16. Lightly grease a 9×9 inch baking dish.
17.  Layer the macaroni and potatoes into the prepared baking dish. 
18. Season with salt and pepper. 
19. Sprinkle the shredder Gruyere cheese over the top and bake in preheated oven until the top is golden brown, 15 to 20 minutes. 

CHEERS AND HAPPY EATING!!!!!!