This Swiss Mac and Cheese Recipe (Alplermagronen) is a heartwarming comfort food, popular high in the Swiss Alps. An Alpine Macaroni enjoyed for hundreds of years, loved both by parents and children!
Isn't this just Mac and Cheese?
There are are a few differences from American style Mac and cheese, with the addition of Swiss cheeses, potatoes, bacon, served with apple sauce. It's not made with a roux as a base, like my Pumpkin Mac and Cheese recipe. A really an easy recipe to make, an awesome carb overload.
It's an easy one pot meal, but some people like to layer the potato in a casserole dish in the oven. This wasn't the intended original way of enjoying this rustic recipe. I love lots of bacon and onion, and sometimes just mix it all through in the pot, instead of garnishing it on top.
Swiss Macaroni and Cheese with Applesauce
It's not always served with apple sauce, but sometimes with dried apple pieces. My kids love the addition of apple sauce to this recipe, it adds a sweetness that you can either enjoy with your Swiss Mac and Cheese, or eat after as a dessert. I can't seem to decide which way I like to eat it better. You'll need to decide for yourself!
You can use any tubular pasta shape available, I used Penne pasta. If you can find it, there is a straight tube egg pasta called Älplermagronen specifically sold for this recipe but any tubed pasta will do.
My aunt who came from Switzerland introduced me to many different Swiss recipes that I haven't tried before. My favorite recipe from Switzerland is her Swiss Cheese Fondue. It seems that the Swiss don't get many things wrong, I'm sure you're gonna love this recipe!
The ultimate comfort food, a classic from the Switzerland. Macaroni, potatoes, caramelized onions, bacon with Swiss cheese, served with apple sauce. Your family will love this recipe! Alplermagronen Swiss Mac and Cheese with Bacon and Potatoes
Swiss Mac and Cheese - Alplermagronen
- 1 lb /500g potatoes sliced
- 16 oz /500g pasta penne
- 2 onions thinly sliced
- 1 clove garlic
- 1½ cups milk or ½ and ½ with cream/milk
- 1 lb /500g bacon sliced
- 1 lb /500g sharp cheese Gruyere and Emmenthal
- salt and pepper to taste
- ½ teaspoon nutmeg optional
- Slice the potatoes into ½" slices or small chunky pieces. Place in a saucepan, bring to a boil until cooked. Drain and set aside.
- Cook the tubed pasta (penne) according to al dente instructions, drain and set aside. (Do NOT overcook the pasta)
- Fry the sliced bacon in a frying pan, set aside, saving the bacon fat for the onions.
- In the same frying pan with the extra bacon fat, fry the onions until they are golden and really caramelized. Add the minced garlic just when the onions start to turn translucent for maximum flavor. Set aside.
- Mix together the cooked pasta and potatoes, and add milk over medium heat, stirring constantly. As the milk heats through, slowly add the grated cheese, salt, pepper and nutmeg. Keep stirring until it turns into a cheesy sauce.
- Serve immediately, topped with the caramelized onions, bacon and apple sauce on the side.