Milk Macaroni

Rating: 4.00 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Pre-cook the pasta in sufficient boiling water for five to six minutes. Drain and drain well.

While making the pasta, remove the peel from the onions and cut them into thin rings. In a pan melt the butter and roast the onion rings on medium fire until light brown and soft.

Bring the milk to a boil with the butter and pour in the precooked pasta. Stirring over medium heat, finish cooking until al dente. At the end stir in the grated cheese and season the pasta with pepper. Arrange on a warmed plate and spread the onions evenly on top.

Tip: This old central Swiss specialty can be prepared with a wide variety of pasta types, but they should have as much surface area as possible so that they can absorb the milk well. Besides macaroni, all hollow shapes such as Denti, Hörnli, Penne di elefanti, etc. are well suited. Or fancy shapes like Krawaettli, spirals, etc.

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