Älplermagronen (Swiss Alpine Macaroni)

A recipe for Älplermagronen (Swiss Alpine Macaroni)! Pasta and potatoes are coated in a creamy cheese sauce and served with applesauce.

Älplermagronen is a hearty and comforting pasta dish from the Swiss Alps. It can be prepared in a few different ways, but I am updating this recipe with a one-pot version that comes together in less than an hour with minimal prep.

To start, cook together slices of onion, bacon, and garlic until crisp and golden. Remove to a plate and set aside.

Pour in the vegetable broth and cream, then add the pasta and potatoes. Simmer the mixture, stirring often, until just tender and coated in the creamy sauce. Finish by mixing in handfuls of shredded cheese until smooth and melted.

Serve the Älplermagronen immediately with the bacon onion mixture and some applesauce on the side.

A Few Älplermagronen Tips

Cook the bacon, onions, and garlic over medium low heat until golden. As the fat from the bacon renders, it will coat the onions to add that caramelized, slightly crispy texture. For a bit more contrast, you can also toss some of the onion slices in flour and fry them in oil until golden.

If avoiding meat or pork, omit the bacon and caramelize the onions and garlic in a couple of tablespoons of butter or vegetable oil.

Traditional options for the pasta include Hörnli, Magronen, or another similar thin tube maccheroni-like shape. I usually make it with penne or ziti.

For the potatoes, try to use a waxy variety. Floury potatoes are more likely to fall apart as they are simmered and stirred with the pasta.

Peel and cut the potatoes into 1/2-1 inch (1.25-2.5 centimeter) pieces. If much larger, they won’t have time to cook through.

Cover the pot and simmer the pasta and potatoes over low heat just until both are tender. Stir the sides and bottom of the pot often, especially towards the end of cooking, to keep them from sticking.

Do not cook the pasta at a higher heat since the broth will evaporate too quickly. If the liquid completely absorbs and the pasta hasn’t become tender yet, add in a little more vegetable broth.

I generally make Älplermagronen with Gruyère due to availability. Other hard Alpine cheeses such as Emmental or Appenzeller will also work well. Do not use pre-shredded cheese. It is often coated to prevent sticking and this will keep it from melting as smoothly.

Remove the pot from heat and make sure any remaining liquid is no longer bubbling before adding the cheese. If you add the cheese while the pasta is still too hot, it may separate. If the pasta is too cool to melt the cheese, place the pot back over very low heat just as needed.

The amount of salt will vary based on personal preference and the salt content of the vegetable broth. Adjust seasonings to taste.

The Älplermagronen is best when paired with applesauce (Apfelmus). Use a favorite homemade or store-bought as desired.

Looking for more comforting pasta dishes?

Try my:

• Krpice sa Zeljem (Croatian Pasta with Cabbage)
• Suugo Suqaar (Somali Pasta with Meat Sauce)
• Trinidad Macaroni Pie

This recipe was originally posted in November 2013 and updated in April 2024.

Älplermagronen (Swiss Alpine Macaroni) Recipe

Adapted from Alpine Cooking

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5 from 1 vote

Älplermagronen (Swiss Alpine Macaroni)

A recipe for Älplermagronen (Swiss Alpine Macaroni)! Pasta and potatoes are coated in a creamy cheese sauce and served with applesauce.

Course Main

Cuisine Swiss

Keyword applesauce, bacon, cheese, macaroni, noodle, onion, pasta, Swiss, Switzerland

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 45 minutes minutes

Servings 4 Servings

Ingredients

• 8 ounces (227 grams) thick-cut bacon cut crosswise into 1/4 inch (6 millimeter) slices
• 2 large onions peeled and thinly sliced into rings
• 2 cloves garlic peeled and thinly sliced
• 2 1/2 cups (590 milliliters) vegetable broth
• 1 cup (237 milliliters) heavy cream
• 12 ounces (340 grams) dried tube-shaped pasta such as hörnli, maccheroni, or penne
• 1 pound (450 grams) waxy potatoes peeled and cut into 1/2-1 inch (1.25-2.5 centimeter) cubes
• 12 ounces (340 grams) Gruyère or other hard Alpine cheese such as Emmental or Appenzeller, shredded
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon freshly grated nutmeg
• Applesauce for serving
• Fresh parsley optional, for garnish

Instructions

• Place a large pot over medium low heat.
• Add the bacon, onion, and garlic and cook, stirring occasionally, until the bacon is crispy and the onion slices are deeply golden, about 20-30 minutes.
• Remove the bacon, onion, and garlic to a plate and set aside.
• Carefully add 1/2 cup (120 milliliters) vegetable broth to the pot, scraping up any browned bits.
• Add the remaining vegetable broth, followed by the heavy cream.
• Once the liquid is starting to bubble, add the pasta and potato cubes, reduce heat to a simmer over low heat, season with salt, pepper, and nutmeg, and cover.
• Cook, stirring often, until the pasta and potatoes are tender and most of the liquid has evaporated, about 10-15 minutes.
• Remove the pot from heat. Once any remaining liquid has stopped bubbling, add in handfuls of the shredded cheese and mix until everything is combined and smooth.
• Adjust seasonings to taste.
• Serve immediately with the crispy bacon and onions, applesauce on the side, and optionally parsley for garnish.