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.
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.