We may earn a commission when you click on the affiliate links in this post.
Älplermagronen is a Swiss mac and cheese made with pasta, potatoes, melted Swiss cheeses, caramelized onions, and crispy bacon. Traditionally, it’s served with applesauce on the side to balance out the richness of the dish. This recipe gets a quick broil for a browned, cheesy top, but it’s also good served straight from the pot.
Mac and Cheese From the Swiss Alps
Älplermagronen is a must whenever we go to Switzerland. It’s a little different from American mac and cheese because traditionally, it isn’t made with a roux-based cheese sauce, so it’s not quite as creamy. What I love most is the flavor of the Swiss cheeses. And when I say “Swiss cheese,” I’m not talking about American-style Swiss cheese. I’m talking about good Emmentaler and Gruyère. These cheeses are so smooth and flavorful, and they melt beautifully into the pasta without needing a traditional cheese sauce.
My favorite Älplermagronen comes from a little Swiss chalet above Zermatt. They serve it gratin-style, meaning they put it under the broiler just long enough to get a lightly browned, cheesy crust on top. That’s the style I went with for this recipe, but we’ve had it other places in Switzerland without the browned top, and it’s great that way too. Just skip the broiler and serve it once the cheese has melted. Either way, don’t skip the applesauce on the side. I know it sounds a little strange, but it’s tradition!
🩷 Erica
Key Ingredients
- Center-cut bacon: Cut it into small pieces and cook until crisp. Save some of the drippings for the onions. You can also use cut up ham (which is also common in Switzerland).
- Yellow onions and butter: I like to cut the onion into thin slices then cook them down until they are soft and golden. You can cook them down until they completely caramelize but then they will be a bit sweeter, which you may or may not prefer. Add the butter only if there isn’t enough bacon fat left in the pot.
- Yellow potatoes: Yukon Gold potatoes are the closest I have found to the yellow potatoes they have in Switzerland. Cut them into small, even cubes so they’re tender when the penne is done.
- Macaroni (or hörnli): In Switzerland they typically use hörnli pasta, which is near impossible to find in the U.S. so I just try to find a macaroni that is a little less curved than elbow macaroni (see ingredient pic above). You can also use any other kind of tubular pasta like penne, ziti, cavatappi, or any variation of macaroni. Just be sure to check cooking times and adapt the recipe as needed.
- Heavy cream: Heavy cream really is the best for this recipe but you can also use half and half if that’s all you have. Just be really careful heating it so it doesn’t separate. Heat it very gently. Boiling the cream isn’t necessary, it will just heat naturally with the potatoes and macaroni.
- Cheeses: I used a mixture of Gruyère and Emmentaler. These should be fairly easy to find at any store that has a specialty cheese section. Shred both cheeses yourself if possible. They melt more smoothly than cheese that’s been sitting in a bag with anti-caking ingredients.
- Seasonings: For this recipe all you need for seasoning is a little black pepper and some nutmeg. Neither of these should overpower the cheese.
- Reserved pasta cooking water: Don’t pour it all down the drain! A little starchy cooking water loosens the cheese sauce without watering it down too much.
- Applesauce: Serve it cold or at room temperature alongside the hot pasta. You can use store-bought applesauce or make our Instant Pot Applesauce ahead of time.
How to Make Älplermagronen
- Crisp the bacon pieces in a Dutch oven, then transfer them to a plate lined with paper towels. Leave some of the bacon drippings in the pot for the onions.
- Add the sliced onions to the drippings, using the butter if the pot seems dry. Give them about 15 minutes over medium-low heat, stirring occasionally, until they’re soft and deep golden brown. Transfer them to a plate.
- Put the diced potatoes in a large pot of salted boiling water. After 2 minutes, add the pasta. Cook until the potatoes are fork-tender and the pasta is just barely al dente, about a minute less than the pasta package directions. Save at least a cup of cooking water before draining.
- Return the pasta and potatoes to the Dutch oven with the heavy cream and some reserved pasta water. Warm gently without boiling. Take the pot off the heat, set aside about a cup of shredded cheese for the topping, then stir in the rest a handful at a time until melted. If you’re skipping the broiler, stir in all of the cheese instead of holding any back.
- Stir about two-thirds of the cooked bacon and onions into the pasta. Add the pepper and nutmeg, then loosen the sauce with a little more pasta water if needed. It should look slightly saucier than you want it at the table because it will thicken as it sits.
- If broiling, sprinkle the reserved cheese over the top. Place your broiler-safe Dutch oven about 5 to 6 inches below the broiler for 2 to 4 minutes, just until the cheese is melted and browned in spots. Add the remaining bacon and onions, let it rest for about 5 minutes, and serve with applesauce on the side. For the stovetop version, skip the broiler, top with the remaining bacon and onions, and serve straight from the pot.
Make Ahead and Storage Tips
To save time, you can cook the bacon and caramelized onions ahead of time and keep them in the refrigerator until you’re ready to make the pasta. I recommend cooking the pasta and potatoes fresh so the cheese sauce stays nice and creamy. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days, keeping the applesauce separate. To reheat, warm gently on the stovetop or in the microwave with a splash of water to loosen the cheese sauce, heating until hot throughout.
More Classic Swiss Recipes
Älplermagronen (Swiss Mac and Cheese)
Ingredients
- 8 ounces center-cut bacon, cut into small pieces
- 2 large yellow onions, thinly sliced
- 1 tablespoon butter, if needed
- 1 pound yellow potatoes, such as Yukon Gold, peeled and cut into 1-inch cubes
- 12 ounces macaroni, (or any short tube pasta)
- Salt, for the pasta water
- 1 ¼ cups heavy cream
- 6 ounces Gruyère cheese, freshly shredded
- 6 ounces Emmentaler cheese, freshly shredded
- ¼ teaspoon freshly ground black pepper
- Pinch of ground nutmeg
- ½ to 1 cup reserved pasta cooking water, as needed
- Applesauce, for serving
Instructions
- Add the bacon to a large Dutch oven and cook over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon drippings in the Dutch oven.
- Add the onions to the bacon drippings. If the Dutch oven seems dry, add the butter. Cook over medium-low heat for about 15 minutes, stirring occasionally, until the onions are very soft and deep golden brown. Transfer the onions to a plate and set aside.
- Bring a large pot of well-salted water to a boil. Add the potatoes and cook for about 2 minutes. Add the pasta and continue cooking until the pasta is just barely al dente and the potatoes are fork tender. Cook the pasta about 1 minute less than the package directions. Before draining, reserve at least 1 cup of the pasta cooking water.
- Add the drained pasta and potatoes to the Dutch oven. Pour in the heavy cream and ½ cup of the reserved pasta water. Heat gently over medium-low heat, stirring occasionally, just until everything is hot. Do not let the cream come to a boil.
- Remove the Dutch oven from the heat. Reserve about 1 cup of the shredded Gruyère and Emmentaler for the top. Add the remaining cheese a handful at a time, gently stirring until melted and creamy.
- Stir in about two-thirds of the bacon and caramelized onions. Add the black pepper and nutmeg. Add additional pasta water a few tablespoons at a time until the sauce is very creamy and slightly looser than you want the finished dish to be.
- Sprinkle the reserved cheese evenly over the top. Place the Dutch oven in the oven about 5 to 6 inches below the broiler. Broil for 2 to 4 minutes, watching closely, until the cheese is melted and browned in spots. Sprinkle the remaining bacon and caramelized onions over the top.
- Let the Älplermagronen rest for about 5 minutes before serving. Serve hot with cold or room-temperature applesauce on the side.
Notes
- Stovetop variation: For a version without the browned top, stir all the shredded cheese into the pasta off the heat instead of reserving some for broiling. Finish with the bacon and onions.
- Broiler safety: Make sure your Dutch oven and its handles are broiler-safe. Otherwise, transfer the pasta to a broiler-safe baking dish before browning the cheese.
- Pasta timing: If using another short pasta shape instead of penne, adjust the cooking time so the potatoes are tender and the pasta is just barely al dente.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
