Serves 4 people, 35 minutes

The combination of spicy mountain cheese, crispy onions, bacon and delicious whole milk immediately conjures up the feel of a rustic mountain hut. Apple sauce is the perfect accompaniment and adds a wonderful finishing touch!


Bacon & onion mixture:

100 g dry-cured country bacon, cut into strips

2 onions, cut into rings

2 garlic cloves, sliced

To prepare the macaroni

5 dl Pro Montagna Berg-Vollmilch = Whole Milk

2 dl cream

3 tsp Pro Montagna Bio Bergkräutersalz = Seasoned Salt

400 g waxy potatoes, cut into approx. 1 cm cubes

250g Pro Montagna Berg-Magronen = Macaroni Pasta

To serve:

100 g Pro Montagna Gstaader Bergkäse im Kräutermantel, coarsely grated = Cheese (alpine Cheese)

a little Pro Montagna Bio Bergkräutersalz, to taste = Seasoned Salt


Bacon & onion mixture:

Fry the bacon, onions and garlic in a non-stick frying pan until golden brown, set aside.

To prepare the macaroni:

Heat the milk, cream and herb salt in a large pan. Add the potatoes and pasta, bring to the boil, reduce the heat, cover and cook over a low heat for approx. 10 mins. until al dente, stirring occasionally until only a small amount of liquid remains.

To serve:

Stir in the cheese, season with salt. Top with the reserved bacon and onions.

Optional additions – Apple sauce or green salad or mountain herbs


Posted by Sarah@Kaido

One Comment

  1. Scott Shaughnessy October 21, 2021 at 4:05 am

    Oustanding… I cannot wait to try this! Thanks for sharing. Always on the hunt for a better “mac n cheese”!



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