Alpine Macaroni

Macaroni

• 100 g Gruyère cheese, cut in pieces (approx. 3 cm)
• 400 g waxy potatoes (e.g. Charlotte), peeled, cubed (1 cm)
• 450 g water
• 300 g whipping cream
• 1 tsp fine sea salt
• ¼ tsp ground black pepper
• 500 g green apples, peeled, cored, cut in pieces (2 cm)
• 250 g macaroni pasta
• 40 g plain flour
• 160 g onions, cut in thin rings
• 30 g unsalted butter, diced

Apple Sauce and Finalisation

• 25 g lemon juice
• 20 - 40 g caster sugar, or to taste