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 in a large pot.

Add the macaroni to the boiling milk, reduce heat to low, and cook until the pasta is tender, stirring occasionally.

Ensure the noodles absorb enough milk so the dish remains moist; add more milk if needed.

While the pasta is cooking, melt butter in a separate pan over low heat.

Add sliced onions and chopped garlic to the melted butter.

Sauté the onions and garlic slowly until softened and translucent, being careful not to burn them.

Preheat a serving bowl.

Drain the cooked pasta and transfer it to the preheated bowl.

Mix in shredded cheese and pepper.

Top the pasta with the sautéed onions and garlic.

Serve immediately with a green salad or dried apple slices.

Alternatively, transfer the mixture to a casserole dish and bake at 400°F (200°C) for approximately 20 minutes, or until the top is browned.