Creamy alpine-style macaroni with Lustenberger 1862

45 minutes preparation and cooking time
Serves 4
Cheese: Lustenberger 1862 fruity and tangy
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  • 300 grams  Potatoes, e.g. Charlotte
  • 6 dl Milk
  • 1 Cube of vegetable bouillon
  • 300 grams  Macaroni or elbow macaroni
  • 220 grams  Lustenberger 1862, grated
  • Salt, pepper, nutmeg
  • 2 Onions, cut into thin rings
  • Ghee or frying cream


  1. Peel the potatoes, cut them into pieces and just cover them with water. Bring to a boil, add salt and boil covered for 5 minutes.
  2. Add milk and broth. Add the macaroni or elbow macaroni and cook for about 10 minutes until al dente. Add any liquid if necessary.
  3. Mix in the cheese with the ladle. Season to taste.
  4. Fry the onions in ghee or frying cream until golden brown. Serve macaroni on warmed plates and sprinkle the onions on top.
  5. Boiled apple slices go great with this dish.


  • Bettina Hauck

    Mmmh, lecker. Hatte einen Schweizer Freund, er hat es für mich gekocht, er meinte es wäre ein Italienisches Armen (Reste) essen. Hat es mit Parmesan gemacht, werde es nachkochen mit lustenberger Käse. Lg

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