Älplermagronen — Alpine Mac & Cheese

Ingredients

• 8 oz macaroni or penne
• 1 lb potatoes, in small cubes
• 2 cups grated gruyère or alpine cheese
• ¾ cup cream
• 2 onions, sliced
• 3 tbsp butter
• Applesauce, served alongside — non-negotiable tradition
• Nutmeg, salt, pepper

Method

1. Slow-fry the onions in the butter until deeply golden and sweet, 15 minutes — they're the crown; start them first.
2. Boil the potatoes 5 minutes, then add the pasta to the same pot and cook both until tender together. Drain.
3. Layer pasta-potatoes and cheese in the warm pot, pour the cream over, season with nutmeg, and fold gently over low heat until molten and cohesive.
4. Pile into bowls and top with the bronzed onion tangle.
5. Serve with cold applesauce on the side — one forkful of cheese-carb, one spoon of cool apple. Herders' logic, and it's flawless.