One-Pot Swiss Alpine Macaroni (Aelplermagronen)

2 onions, sliced as thin as possible

2 cloves of garlic, minced

10 ounces diced bacon

1 1/2 pounds waxy potatoes, diced into 1/2 inch pieces

4 1/2 cups vegetable stock

1 cup half and half cream

1 pound ziti pasta (see pasta note)

6 ounces grated Gruyère cheese

salt and pepper to taste

serve with

fresh parsley

more grated gruyere

applesauce

In a large soup pot or dutch oven cook the onions, garlic and bacon over medium heat for 25-30 minutes. You want the onions caramelized and the bacon cooked well. Stir often throughout cooking time. Remove this mixture from the pan (including the oil from the bacon) place in a dish and set aside.

Add the broth, half & half and potatoes to the pan. Increase the heat to medium high, bring to a boil. Add the pasta. Cover the pot with a lid and cook until the pasta is al dente (about 10-12 minutes)

Once all the liquid is soaked into the pasta, remove from the heat. Stir in the cheese, bacon & onions mixture.

Serve with chopped parsley, applesauce and extra grated Gruyere

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One-Pot Swiss Alpine Macaroni (Aelplermagronen)