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Ingredients
Onion-Topped Baked Mac, Potato and Cheese
- Ingredients
- 250 grams potatoes
- salt
- 500 grams Elbow macaroni
- 2 size onions
- 300 grams Cheese (such as Sbrinz or Obwaldner Alpkäse)
- 2 Tbsps butter
- 200 grams Whipped cream
- 100 milliliters milk
- freshly ground peppers
Rinse, peel and dice the potatoes and cook in a pot of boiling salted water until al dente, about 15 minutes, drain. Cook the elbow pasta according to package directions until al dente. (Alternatively, cook the pasta and potatoes together until both are al dente.)
Peel, halve and cut the onions into strips. Grate the cheese. Heat the butter in a skillet and saute the onions until golden brown and set aside.
Preheat the oven to 200°C (approximately 400°F).
In a saucepan, bring the cream and milk to a boil and stir in 100 grams (approximately 3 1/2 ounces) of cheese. Mix the pasta and potatoes with half of the remaining cheese, season with salt and pepper and place in a baking dish. Sprinkle with the remaining cheese. Cover with foil and bake until the cheese has melted. Top with the caramelized onions.