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

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Älplermagronen (Swiss Alpine Macaroni) on a plate with a bowl of 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

Aerial view of Älplermagronen (Swiss Alpine Macaroni) in a blue pot next to parsley, potatoes, cheese, and pasta.

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:

Älplermagronen (Swiss Alpine Macaroni) on a plate with applesauce and a blue pot in the background.

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