About the Recipe
Some days just call for a meal that feels like a big, cozy hug. That’s exactly what Älplermagronen, or Swiss Alpine Macaroni, brings to the table. It’s a simple, hearty dish made with pasta, potatoes, and cheese—a comforting trio that’s been a favorite in Swiss kitchens for generations.
I love how this recipe takes simple ingredients, that you probably already have in your kitchen, and turns them into something magical. I added a little cubed ham to mine for an extra hit of savory goodness, but the beauty of this dish is how adaptable it is. Whether you stick to the classic version or put your own spin on it, it’s the kind of meal that brings everyone back for seconds.
Oh, and don’t wrinkle your nose at the suggestion of serving it with applesauce on the side! It might sound unusual if you’ve never tried it, but that sweet-tangy contrast is what makes this dish uniquely Swiss. It’s a perfect balance of flavors and a reminder that sometimes the simplest things are the most satisfying.
Comfort Food at Its Best: Creamy, cheesy, and hearty, this dish is like a warm hug on a plate.
Perfect Balance: The savory pasta and cheese blend beautifully with the sweet and tangy applesauce for an authentic Swiss flavor experience.
Customizable: Add bacon, ham, or sausages for a meaty twist, or keep it vegetarian for a lighter option.
Simple Ingredients: You likely have most of the ingredients on hand, and the recipe doesn’t require anything fancy.
Kid-Friendly: The creamy cheese sauce and pasta combo are a hit with kids, and you can omit the onions for pickier eaters.
Swiss Tradition at Home: Bring the taste of the Alps to your kitchen with this classic comfort food.
One-Pot Potential: Cook the potatoes and pasta in the same pot to save time and reduce cleanup.
What You'll Love
Ingredients
For the Macaroni:
1 lb (450g) potatoes, peeled and diced into small cubes
8 oz (225g) short pasta (such as macaroni or penne)
1 cup (240ml) heavy cream
1/2 cup (120ml) milk
1 1/2 cups (150g) grated Gruyère cheese
1 cup (150g) cubed ham (optional)
Salt and freshly ground black pepper to taste
For the Topping:
1 large onion, thinly sliced
2 tbsp butter
Fresh parsley, chopped (for garnish)
Optional: Applesauce
2–3 apples, peeled, cored, and chopped
1/4 cup (60ml) water
1 tbsp sugar (optional)
A pinch of cinnamon (optional)
Preparation
Cook the Potatoes and Pasta:
In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 5 minutes until they start to soften.
Add the pasta to the pot with the potatoes and cook according to the pasta package instructions until both are tender. Drain and set aside.
Prepare the Cheese Sauce:
In a separate large saucepan, heat the heavy cream and milk over low heat. Once warm, stir in the grated Gruyère cheese, whisking until melted and smooth. Season with salt and pepper to taste.
If using, add the cubed ham to the sauce and stir until heated through.
Combine Pasta, Potatoes, and Sauce:
Add the cooked pasta and potatoes to the cheese sauce, stirring to combine and coat evenly. Keep warm on low heat.
Caramelize the Onions:
In a skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized (about 10–15 minutes).
Make the Applesauce (optional):
In a small saucepan, combine the chopped apples and water. Bring to a simmer and cook until apples are tender, about 10 minutes. Mash the apples until smooth, adding sugar and cinnamon if desired. Set aside.
Serve:
Divide the creamy pasta and potatoes into bowls. Top with caramelized onions and garnish with fresh parsley. Serve with a side of applesauce for a traditional Swiss touch.
Tips:
Cheese Variations: You can mix Gruyère with other Swiss cheeses, like Emmental or Appenzeller, for more depth of flavor.
Broth Alternative: For added richness, substitute part of the milk with vegetable or chicken broth.
1. Can I make this ahead of time? Yes! You can prepare the cheese sauce and cook the pasta and potatoes in advance. Store them separately in airtight containers in the refrigerator for up to 2 days. Reheat and combine just before serving.
2. What type of cheese works best? Traditional Älplermagronen uses Gruyère, but you can also use Emmental, Appenzeller, or a blend of these cheeses. For a sharper flavor, try adding a bit of Parmesan.
3. Can I use a different type of pasta? Absolutely! While short pasta like macaroni is traditional, penne, rigatoni, or even shell pasta works well.
4. Can I make it vegetarian? Yes! Simply skip the bacon or sausage if you're using them, and use vegetable broth instead of any meat-based stock.
5. Is there a gluten-free option? You can substitute the pasta with gluten-free pasta and ensure the cheese and cream are gluten-free as well.
6. Can I skip the applesauce? Of course! Applesauce is a traditional accompaniment, but the dish is still delicious without it. You can substitute it with a side salad if preferred.
7. What kind of potatoes should I use?Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape during cooking.