Älplermagrone - cooking recipe

Ingredients

6 cups milk
1 tablespoon salt
1 lb macaroni (long straight ones are most authentic)
1 1/4 cups mountain cheese, Bergkaese, Sbrinz, Emmenthaler, Gruyere or 1 1/4 cups Appenzeller cheese, shredded
1/2 teaspoon fresh coarse ground black pepper
8 tablespoons butter
2 onions, sliced
3 garlic cloves, chopped

Preparation

A variant on the theme: in the Swiss canton of Nidwalden, Aelplermagrone is prepared with equal amounts of macaroni and potatoes (peeled and diced). Dried apple slices are traditionally served as a side dish.
Bring the milk and one tablespoon of salt to a boil. Add the noodles, reduce the heat, and cook over a low heat until done, stirring occasionally. The noodles should absorb enough milk so that the dish is still moist (if necessary, add more milk).
While the pasta is cooking gently saute the onions in butter, and garlic cloves, keeps it low and slow so as not to burn the onion or garlic, which would make it bitter.
Empty the noodles into a pre-heated bowl: mix in cheese and pepper. Top with onions which have been sauteed in butter, and garlic cloves.
The aelplermagrone can be served at this point: often a green salad is served alongside. But if you prefer, you can also turn the mixture into a casserole and bake it in the oven long enough to brown the top nicely -- usually about twenty minutes at 400\u00b0 F / 200\u00b0 C.