Älplermagronen is Swiss alpine comfort food, combining macaroni, potatoes, cream, cheese, onions, and apple compote.
Cooking the potatoes and pasta together keeps the method practical, while low heat produces a smooth coating of mountain cheese sauce.
Grate the cheese before cooking and add it over low heat to prevent the sauce from becoming oily or grainy.
Serving Suggestions
Top each bowl with caramelized onions and offer tart apple compote on the side.
Recipe Notes
Refrigerate leftovers for up to three days and reheat gently with a splash of milk.
Swiss Älplermagronen
Swiss alpine macaroni with potatoes, cream, mountain cheese, caramelized onions, and apple compote.
Equipment
- Large pot
- Wide saucepan
- Skillet
- Colander
- Wooden spoon
Ingredients
Macaroni and Potatoes
- 12 oz short tube macaroni
- 1 lb Yukon Gold potatoes peeled and cut into 3/4-inch cubes
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 8 oz Gruyère cheese coarsely grated
- 4 oz Appenzeller cheese coarsely grated
- 1 tsp fine salt
- 1/2 tsp ground black pepper
Onions and Serve
- 2 large yellow onions thinly sliced
- 2 tbsp unsalted butter
- 2 cups unsweetened apple compote for serving
Instructions
Caramelize the Onions:
- Melt the butter in a skillet over medium-low heat. Add the onions and cook for 25 to 30 minutes, stirring often, until soft and deeply golden.
Cook the Pasta and Potatoes:
- Bring a large pot of salted water to a boil. Add the potatoes and cook for 5 minutes.
- Add the macaroni to the same pot and cook until the pasta is just tender and the potatoes are cooked through. Reserve 1 cup of cooking water, then drain.
Finish:
- Warm the cream and milk in the pot over low heat. Add the cheeses gradually, stirring until smooth.
- Fold in the drained macaroni and potatoes. Season with the salt and pepper, adding a little reserved cooking water if the sauce is too thick.
- Spoon into bowls, top with caramelized onions, and serve the apple compote alongside.
Notes
- Keep the heat low after adding the cheese so the sauce stays smooth rather than separating.
- Gruyère alone can replace the Appenzeller for a milder result.
Nutrition
Calories: 685kcalCarbohydrates: 70gProtein: 25gFat: 35gSaturated Fat: 21gCholesterol: 105mgSodium: 780mgFiber: 5gSugar: 15g