Älplermagronen Recipe

Introduction

Älplermagronen is a comforting Swiss dish combining creamy macaroni and potatoes with rich cheese, caramelized onions, and crispy bacon. Traditionally served with a side of applesauce, it balances savory flavors with a touch of sweetness for a hearty, satisfying meal.

Ingredients

• 4 slices thick-cut bacon, cut into ¼-inch-wide strips
• 2 tablespoons unsalted butter (or 2 tablespoons bacon drippings)
• 2 onions, halved and thinly sliced
• Kosher salt
• 3 apples (peeled, cored, and cubed, such as Granny Smith, McIntosh, or Golden Delicious)
• 3 to 4 tablespoons water
• 10 ounces (280 grams) waxy potatoes, cubed
• 8 ounces (225 grams) tubular macaroni (such as ziti, penne, cavatappi, elbows, or hörnli)
• ¾ cup half-and-half, light cream, or single cream
• 8 ounces (225 grams / about 2 cups) grated Appenzeller or Gruyère cheese
• Freshly grated nutmeg

Instructions

1. Step 1: To make the bacon lardons, add the bacon strips to a cold frying pan and heat over medium. Cook, stirring regularly, until the fat renders and the bacon is browned and crispy, about 8 to 10 minutes. Remove with a slotted spoon and drain on paper towels.
2. Step 2: For the caramelized onions, melt the butter in a frying pan over medium-low heat. Alternatively, use 2 tablespoons of the bacon fat if you cooked lardons. Add the sliced onions, season with kosher salt, and cook, stirring regularly until soft and golden, about 30 minutes. Set aside.
3. Step 3: To prepare the applesauce, place the cubed apples in a saucepan with 3 to 4 tablespoons of water and cover. Simmer gently over medium-low heat, stirring occasionally, until tender, about 20 minutes. Mash with a fork until smooth. Set aside.
4. Step 4: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for a few minutes before adding the macaroni. Continue cooking until the macaroni is barely al dente and the potatoes are tender (about 10 minutes for ziti; adjust for smaller shapes). Drain thoroughly.
5. Step 5: Return the drained macaroni and potatoes to the pot. Add the cream and heat over medium, stirring until warmed through. Stir in the grated cheese, a pinch of salt, and freshly grated nutmeg until the cheese melts into a thick, luscious sauce.
6. Step 6: Serve the cheesy macaroni topped with caramelized onions and crispy bacon lardons if using. Offer the applesauce on the side to enjoy either alongside the dish or as a light dessert.

Tips & Variations

• Use a waxy potato variety to ensure they hold their shape and don’t turn mushy.
• Substitute Appenzeller or Gruyère with any good melting Swiss or Alpine cheese for variation.
• For a vegetarian version, omit the bacon and use butter for cooking the onions.
• Try adding a pinch of white pepper for a subtle spice in the cheese sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove or in the microwave, adding a splash of cream or milk if the dish seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, tubular pasta shapes like penne, cavatappi, or small elbows work best to hold the creamy sauce, but feel free to use your favorite pasta.

Is it necessary to include potatoes in the dish?

Potatoes are traditional in Älplermagronen, adding texture and substance, but you can omit them for a simpler cheesy macaroni dish if preferred.

Älplermagronen Recipe

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4.9 from 79 reviews

Älplermagronen is a traditional Swiss Alpine macaroni and cheese dish featuring tender pasta and potatoes cooked together, enriched with creamy cheese sauce, caramelized onions, crispy bacon lardons, and served alongside smooth homemade applesauce. This hearty and comforting recipe balances savory and sweet flavors, perfect for a cozy meal.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Swiss

Ingredients

Scale 1x2x3x

Bacon Lardons

• 4 slices thick-cut bacon, cut into ¼-inch-wide strips

Caramelized Onions

• 2 tablespoons unsalted butter (or 2 tablespoons bacon drippings)
• 2 onions, halved and thinly sliced
• Kosher salt, to taste

Applesauce

• 3 apples, peeled, cored, and cubed (such as Granny Smith, McIntosh, or Golden Delicious)
• 3 to 4 tablespoons water

Macaroni and Potatoes

• 10 ounces (280 grams) waxy potatoes, cubed
• 8 ounces (225 grams) tubular macaroni (such as ziti, penne, cavatappi, cellentani, elbows, or hörnli)

Cheese Sauce

• ¾ cup half-and-half, light cream, or single cream
• 8 ounces (225 grams / about 2 cups) grated Appenzeller or Gruyère cheese
• Kosher salt, to taste
• Freshly grated nutmeg, to taste

Instructions

1. Prepare the bacon lardons: Add the bacon strips to a cold frying pan and place over medium heat. Cook, stirring regularly, until the fat renders out and the bacon is browned and crispy, about 8 to 10 minutes. Remove the lardons with a slotted spoon and drain on paper towels. Set aside.
2. Caramelize the onions: In the same or a separate frying pan over medium-low heat, melt the butter or reserve 2 tablespoons of bacon fat from the cooked lardons for extra flavor. Add the thinly sliced onions, season with kosher salt, and cook, stirring often, until the onions are soft and golden brown, about 30 minutes. Remove from heat and set aside.
3. Make the applesauce: Place the peeled and cubed apples in a saucepan with 3 to 4 tablespoons of water. Cover and simmer gently over medium-low heat, stirring once or twice, until the apples are completely tender, about 20 minutes. Use a fork to mash the apples into a smooth sauce. Set aside.
4. Cook the potatoes and macaroni: In a large pot, add the cubed potatoes and cover generously with salted water. Bring to a boil. Add the macaroni and cook until the macaroni is barely al dente and the potatoes are tender, approximately 10 minutes for ziti or appropriate time depending on the pasta shape. For smaller pasta shapes with shorter cook times, boil the potatoes alone briefly before adding the pasta. Drain well.
5. Create the cheese sauce: Return the drained macaroni and potatoes to the pot and add the cream. Place over medium heat and stir until the cream is warmed through, about a minute. Add the grated Appenzeller or Gruyère cheese, a pinch of salt, and freshly grated nutmeg. Stir continuously until the cheese melts and forms a thick, luscious sauce coating the pasta and potatoes.
6. Serve: Plate the cheesy Alpine macaroni mixture and top with the caramelized onions and crispy bacon lardons if using. Serve the applesauce on the side, either to combine with the dish or enjoy as a dessert, according to preference.

Notes

• Choose waxy potatoes that hold their shape well during boiling, like Yukon Gold or red potatoes.
• Gruyère and Appenzeller cheeses are traditional choices; they provide a robust, nutty flavor and smooth melting texture.
• Adjust the amount of cream to achieve desired creaminess; light cream gives a richer sauce while half-and-half is lighter.
• Bacon lardons are optional but add essential smoky flavor and texture contrast.
• To make the recipe vegetarian, omit the bacon lardons and use butter for caramelizing onions.
• The applesauce adds a subtle sweetness that balances the savory richness of the dish.
• Use freshly grated nutmeg for the best aromatic flavor.
• Be mindful not to overcook the pasta to keep a firm yet tender bite.

Keywords: Swiss macaroni and cheese, Alpine pasta, Älplermagronen recipe, traditional Swiss dish, cheesy pasta, bacon lardons, caramelized onions, homemade applesauce