Recipe is valid for 4 eaters

500 grs Makkaroni or Hörnli (or Italian Maccheroni, break them into pieces of 3 – 4 cm)
2 large onions
2 tablespoons butter
4 dl cream or milk (I make it half/half)
400 grs grated cheese (i.e. Sbrinz, Gruyere, Bergkäse = a older, stronger hard cheese)
a touch of nutmeg and salt and pepper

Peel the potatoes and cut them into 2 – 3 cm big pieces.
Cook the potatoes “al-dente”.
Cook the Makkaronis al-dente.
In the meantime, melt the butter and sauté the onions, until gold-brown.
Boil up the crème-and-milk mix, add the nutmeg and some pepper. Towards the end, add about 100 gr. of the cheese.
In a casserole, mix the potatoes with the Makkaronis, 200 grs cheese and half of the browned onions.
Pour over the creme-and-milk-and cheese mix.
Stir up well.
Top it with the remaining cheese and the onions.
Put it in the oven for about 10 - 15 minutes (at 200°) until the cheese melted.