Älplermagronen (Swiss Alpine Macaroni and Cheese)
User Reviews
4.9
123 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Total Time
1 hr 10 mins
-
Servings
4 servings
-
Calories
648 kcal
-
Course
Main Course
-
Cuisine
Swiss
Älplermagronen (Swiss Alpine Macaroni and Cheese)
Report
Älplermagronen is a rich Swiss-style macaroni and cheese featuring tender pasta and waxy potatoes combined with a creamy half-and-half and cheese sauce. Caramelized onions and optional crispy bacon lardons add savory depth, while smooth applesauce on the side lends a contrasting sweet note. This dish balances comfort and complexity through its texture and layered flavors.
Description
This Swiss Alpine macaroni and cheese uses a combination of tubular pasta and diced Yukon gold potatoes to create a hearty base. The cheese sauce of melted Appenzeller or Gruyère, combined with half-and-half, envelops the noodles and potatoes, yielding a creamy yet not overly heavy texture. Caramelized onions cooked slowly in butter or bacon fat contribute a sweet, golden element, and the bacon lardons provide smoky, crispy bites.
Traditionally served with applesauce, the dish balances savory richness with fruitiness, adding brightness to each forkful. Serving it immediately ensures the creamiest texture and optimal cheese melt.
The recipe can be prepared in advance by making the components separately and storing them refrigerated. The assembled dish can be baked later for reheating, which also crisps the topping. Leftovers freeze well and reheat in the oven to revive creaminess and flavors. Grating cheese and pre-cooking the garnishes ahead speeds up the final assembly and cooking.
Share:
Ingredients
Bacon Lardons (Optional):
- 4 lices Bacon cut into ¼-inch-wide strips, thick-cut
Caramelized Onions:
- 2 tablespoons butter or 2 tablespoons bacon drippings from making lardons, unsalted
- 2 onion halved and thinly sliced
- kosher salt
Applesauce:
- 3 apple peeled, cored, and cubed (such as Granny Smith, McIntosh, or Golden Delicious
- 3 to 4 tablespoons water
Macaroni:
- 10 ounces waxy potatoes such as Yukon gold) peeled and diced into ½-inch pieces (about 1 large potato, 280 grams
- 8 ounces macaroni such as ziti, penne, cavatappi, cellentani, elbows, or hörnli, tubular shape, 225 grams
- ¾ cup half-and-half names vary around the world but aim for about 18-22% milk fat--can also do a combination of approximately equal parts heavy cream and milk, or light cream or single cream
- 8 ounces appenzeller cheese or other mature Swiss Alpine cheese, or Gruyère cheese, grated, 225 grams / about 2 cups
- salt Kosher salt and freshly grated nutmeg
- nutmeg Kosher salt and freshly grated nutmeg
Instructions
- To make the bacon lardons: add the bacon pieces to a cold frying pan and turn on the heat to medium heat. Cook lardons, stirring regularly, until the fat renders and the bacon is browned and crispy, about 8 to 10 minutes. Remove lardons with a slotted spoon and drain on a paper towel-lined plate.
- To make the caramelized onions: In a frying pan over medium-low heat melt the butter. Alternatively cook the onions in 2 tablespoons bacon fat if you are cooking bacon lardons for the garnish (just use the same frying pan and remove all but 2 tablespoons of the fat from the pan). Add the onions, season with salt, and cook, stirring regularly until soft and golden, about 30 minutes. Set aside.
- To make the applesauce: Place the apples in a saucepan with water and cover. Simmer gently on medium-low heat, stirring once or twice, until the apple is completely tender, about 20 minutes. Mash with a fork until smooth. Set aside.
- To make the macaroni: Add the cubed potatoes to a large pot and cover generously with salted water. Bring to a boil, add the macaroni and continue to cook until the macaroni is barely al dente and the potatoes are tender. The exact time will depend on the macaroni shape. It’s about 10 minutes for ziti. If using a smaller shape with shorter cook time (like elbows which need only 7 to 8 minutes for al dente) you may want to boil the potatoes for a couple minutes on their own before adding the macaroni. Drain the macaroni and potatoes.
- Return to the drained macaroni and potatoes to the pot, add the cream and return to medium heat. Stir until the cream starts to heat up (a minute or so) and then add the grated cheese, a little salt, and a bit of freshly grated nutmeg. Keep stirring until the cheese has melted into a thick and luscious sauce.
- Serve the cheesy Alpine macaroni on individual plates topped with caramelized onions, crispy bacon lardons (optional), and with applesauce on the side to eat either with the macaroni or afterwards as dessert based on personal preference.
Notes
- This recipe can be halved if smaller portions are preferred.
- Store-bought unsweetened applesauce can replace homemade for convenience.
- Caramelized onions, bacon lardons, and applesauce can be made ahead and refrigerated up to 4 days for quicker meal assembly.
- Grate the cheese in advance to save time during cooking.
- To reheat leftovers, transfer to a baking dish, top with onions and bacon, cover with foil, and heat at 375°F for 30-40 minutes; then uncover to crisp for 5-10 minutes.
- Frozen leftovers should be thawed overnight before reheating to ensure even warming.
Nutrition Information
Show Details
Calories
648kcal
(32%)
Carbohydrates
43g
(14%)
Protein
22g
(44%)
Fat
39g
(60%)
Saturated Fat
10g
(50%)
Monounsaturated Fat
1g
(5%)
Cholesterol
60mg
(20%)
Sodium
292mg
(12%)
Potassium
82mg
(2%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 43g | 14% |
| Protein | 22g | 44% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 292mg | 12% |
| Potassium | 82mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
123 reviews
Excellent
Other Recipes
You'll Also Love
