You could use sweetened applesauce too, but since it's going with a savory dish I would avoid anything too sweet here. Applesauce: I recommend making unsweetened applesauce from scratch (it's so easy), but you can use store-bought unsweetened applesauce in a pinch.Cook them in butter, or better yet bacon drippings, and make sure you are patient so you don't burn them. I use plain brown onions for mine, but you can also use red onions if that's what you have. Caramelized Onions: You can use any variety of onions here.Lardon is a fancy word for thick slab bacon cut into matchsticks, though the dimensions don't need to be exact. It's so delicious! In this case, you want to use thick-cut bacon and cut it into ¼-inch wide strips to create bacon lardons. Bacon: This is an optional topping for Alpine macaroni, but if you're not vegetarian or kosher I really recommend you include it.You can also use French Comté cheese which has similar flavor characteristics. These are both excellent quality Swiss cheeses.
#Mac and cheese pasta shapes mac
Cheese: You can't make Swiss mac and cheese without fabulous Swiss cheese! Ideally try to use either Appenzeller or Gruyère cheese, and make sure to grate it yourself with a box grater.It will work perfectly fine if you stray from this range too. Milk fat content varies a lot in different countries, but try to aim for about 18-22% milk fat as a good range here. Cream: You can use light cream, single cream, half-and-half or even combine heavy cream with milk.If you prep the potato in advance, just cover it with water to keep it from browning. One large potato (about 10 ounces in weight) is perfect for this recipe. Floury potatoes like russets will fall apart when you cook them this way. They hold their shape better when boiled. Potatoes: Use waxy potatoes such as Yukon gold for the potato component.The former is somewhat similar to elbows while the latter is like a narrow ziti. A couple traditional macaroni shapes in Switzerland are hörnli and älpler-magronä. I use ziti but also recommend penne, cavatappi, cellentani, and elbow macaroni. Macaroni: Any tubular macaroni shape works well in herdsman macaroni.
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