Ingredients for Lplermagrone
- 2 cups whole milk
- 1 tablespoon salt (plus more for pasta water)
- 1 pound penne pasta
- 2 cups grated Gruyère cheese (or mix of Gruyère and other Swiss cheeses), 1/2 cup grated Appenzeller cheese (plus additional for serving)
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons butter
- 2 cups thinly sliced onions
- 2 cloves minced garlic
- 4 cups water
- Apple slices or applesauce (for serving)
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How to Make Lplermagrone
- Boil 4 cups of salted water in a large pot. Add 1 pound of penne pasta and cook according to package directions until al dente.
- While the pasta cooks, melt 4 tablespoons of butter in a large skillet over medium-low heat. Add 2 cups of thinly sliced onions and 2 cloves of minced garlic. Cook, stirring occasionally, until onions are caramelized and golden brown (about 20-25 minutes).
- In a saucepan, heat 2 cups of whole milk with 1 tablespoon of salt until just simmering.
- In a large bowl, combine the cooked pasta, 2 cups of grated Gruyère cheese (or a mix of Gruyère and other Swiss cheeses), 1/2 cup of grated Appenzeller cheese, 1/4 teaspoon of freshly ground black pepper, and the warm milk. Stir until the cheese is melted and the sauce is creamy.
- Gently fold in the caramelized onions.
- Serve immediately, topped with additional grated cheese and apple slices or applesauce.
- Optional: For a baked version, transfer the macaroni mixture to a greased baking dish. Bake at 400°F (200°C) for 20-25 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
103 g
Sugar
21g
Fat
143g
Carbs
37g
