Älplermagronen (Alpine Macaroni)

Ingredients

• 1 lb Macaroni pasta
• 2 medium Potatoes, peeled and diced
• 1 medium Onion, chopped
• 4 cups Vegetable broth
• 1 cup Heavy cream
• 2 cups Grated Gruyère cheese
• 1 cup Grated Emmental cheese
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.25 cup Sunflower seeds

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Bring a large pot of water to a rolling boil over high heat. Add the 1 lb of macaroni pasta and cook for 7-10 minutes, or until the pasta is firm to the bite (al dente). Drain the pasta thoroughly in a colander and set it aside.
3. 3In a large heavy-bottomed pot, combine the 2 medium potatoes (peeled and diced), the 1 medium onion (chopped), and the 4 cups of vegetable broth. Bring this mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
4. 4Add the drained 1 lb of macaroni pasta to the pot with the tender potatoes and onions. Stir in the 1 cup of heavy cream, the 2 cups of grated Gruyère cheese, and the 1 cup of grated Emmental cheese. Season the mixture with the 1 tsp of salt and the 0.5 tsp of black pepper, then stir everything together until the cheeses are completely melted and the mixture is creamy.
5. 5Pour the macaroni and potato mixture evenly into a baking dish. Sprinkle the 0.25 cup of sunflower seeds evenly over the top of the mixture.
6. 6Bake in the preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and the cheese is melted and bubbly.
7. 7Carefully remove the baking dish from the oven and let the Älplermagronen cool for 5-10 minutes before serving. This cooling time allows the dish to set slightly.

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