This is a very common dish in Switzerland. Some variations have chunks of ham or potato in it and in some recipes the macaroni is boiled in milk instead of water. The following recipe is the one that Frieda, Herbert's mother, always makes.
Although this is made with macaroni and cheese, it's not the same as American macaroni and cheese. Alpler macaroni is lighter and much less cheesy. It's quick and easy to make and depending on what type of cheese you use, it's also inexpensive. On a cold snowy day, it makes a great meal by itself or it can be made as a side dish.
1 pound macaroni
2 T. butter
1 medium onion, halved and thinly sliced
1 cup heavy cream
3/4 cup cheese (Gruyère or Swiss), finely shredded
1. Preheat oven to 400°F (200°C)
2. Cook the macaroni.
3. Saute the onions in the butter until brown.
4. Heat the cream in a pan until simmering.
5. In a cake-sized baking dish, pour in half of the macaroni and sprinkle with half of the cheese.
6. Repeat for a second layer of remaining macaroni and cheese.
7. Pour the hot cream evenly over the macaroni and cheese.
8. Top with the sauted onions.
9. Bake for 20 minutes.
Yield: 5-6 servings as a main course
8-10 servings as a side dish