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"Älplermagronen" (Swiss alpine macaroni)

Category Noodles, rice, potatoes & legumes

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  • 30 minutes
  1. 400 g waxy potatoes
  2. 300 g small macaroni noodles (or penne)
  3. 700 ml vegetable broth
  4. 1 onion
  5. 20 g butter
  6. 1 bunch chives
  7. 150 ml cream
  8. 100 g grated sharp cheese
  9. salt, pepper
  10. spicy paprika powder

1. Peel and dice the potatoes, then mix them together in the pot with the macaroni and broth. Cover with the Secuquick softline and close.

2. Heat the pot at highest level up to the soft window, switch to a low level and cook for approx. 4 minutes in the soft area.

3. Meanwhile, peel and halve the onion, then cut into thin slices. Add the onion to the pan, heat at highest level up to the roasting window, switch to a low level, add the butter and roast the onion until golden brown. Then remove the onion from the pan and set aside. Slice the chives into thin rings.

4. At the end of the cooking time, depressurize the pot and remove the Secuquick. Stir in cream, chives and half of the respective quantities of cheese and onion.

5. Season the macaroni to taste and top with the remaining cheese, chives and roasted onion to serve.


  • This dish makes for a particularly hearty meal if it is gratinated at the end of the cooking process. Place Navigenio overhead and switch to high level, gratinate for about 5 minutes.

This recipe has been tested and approved by AMC.

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