Ingredients for Lplermagrone Herdsman's Macaroni
- 1 kg potatoes
- Salt Water, quantity not specified as a combined ingredient in recipe
- 500g macaroni
- 200ml heavy cream
- 100ml Muscat wine
- freshly ground black pepper, to taste
- 200g Allgäuer Bergkäse cheese (or similar mountain cheese)
- 50g butter
- 1 large onion
- fine semolina, not specified in recipe
- 1 tbsp flour
- salt, to taste
- water, for boiling
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How to Make Lplermagrone Herdsman's Macaroni
- Preheat oven to 200°C (400°F).
- Peel and cube 1 kg potatoes. Boil in a large saucepan uncovered for 5 minutes.
- Add 500g macaroni to the potatoes and continue to cook until al dente (about 8-10 minutes), ensuring the liquid is almost absorbed.
- Drain well and return the macaroni and potatoes to the pot.
- Pour in 200ml heavy cream and 100ml Muscat wine. Season generously with salt and pepper to taste.
- In a 2-liter oven-safe dish, layer half of the macaroni and potato mixture.
- Top with 200g grated Allgäuer Bergkäse (or similar mountain cheese).
- Repeat layers with remaining macaroni mixture and cheese, finishing with a generous layer of cheese on top.
- Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
- **Optional Onion Ring Topping:** While the casserole bakes, melt 50g butter in a pan. Add 1 large onion, thinly sliced, and 1 tbsp flour. Toss to coat, shaking off excess flour. Fry at medium heat for 5-7 minutes until golden brown and crispy. Drain on paper towels and sprinkle over the baked macaroni before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
19g
Fat
104g
Carbs
25g
