Cheese Macaroni a La Swiss Älplermagronen

For the cheese macaroni, cook the macaroni in boiling salted water until just al dente and drain. Collect the pasta water and pour over the pasta again, drain well.

Put the cheese on a coarse grater in a bowl and mix both types together. Preheat oven to 180 degrees top/bottom heat. In a buttered ovenproof dish with a lid, layer pasta and half of the freshly grated cheese.

Bring the whipped cream and milk to the boil in a saucepan and dissolve the remaining cheese in it. Season with salt, pepper and nutmeg and pour over the pasta.

Peel the onion and cut into thin rings or slice. In a non-stick frying pan, melt the butter and slowly sauté the onion rings until golden. The rings should take on some color but not become too dark.

Deglaze with a little vegetable soup, season strongly with freshly ground pepper, stir in a little ham powder. Remove half of the onion rings from the pan. Add minced meat and let it boil down.

Put the minced meat on the noodles and the rest of the onions on top. Cover the dish with the lid and bake in the oven on the 2nd rack for about 30 minutes. Arrange and serve.

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