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Swiss Älplermagronen with macaroni, potatoes, caramelized onions, and apple compote.

Swiss Älplermagronen

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Swiss alpine macaroni with potatoes, cream, mountain cheese, caramelized onions, and apple compote.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Swiss
Calories: 685
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large pot
  • Wide saucepan
  • Skillet
  • Colander
  • Wooden spoon

Method
 

Caramelize the Onions:
  1. 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:
  1. Bring a large pot of salted water to a boil. Add the potatoes and cook for 5 minutes.
  2. 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:
  1. Warm the cream and milk in the pot over low heat. Add the cheeses gradually, stirring until smooth.
  2. 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.
  3. Spoon into bowls, top with caramelized onions, and serve the apple compote alongside.

Nutrition

Calories: 685kcalCarbohydrates: 70gProtein: 25gFat: 35gSaturated Fat: 21gCholesterol: 105mgSodium: 780mgFiber: 5gSugar: 15g

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.