Swiss Mac and Cheese (Älplermagronen)

Course Main Course

Cuisine Swiss

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 757

Author Christina Conte

Swiss macaroni and cheese with potatoes, topped with caramelized onion and crispy bacon, and served with applesauce.

Equipment

1 grater

Ingredients

8 oz bacon chopped, or pancetta pieces (both are optional)
1 onion large, sliced thinly
1 tsp salt sea salt, like Maldon (divided)
8 cups milk whole milk
4 oz heavy whipping cream
12 oz pasta short pasta, such as penne or ziti
12 oz potatoes
⅛ tsp black pepper freshly ground
pinch nutmeg freshly ground
4 oz Gruyere cheese Sbrinz cheese is even better, if you can find it

US Customary - Metric

Instructions

If using, start by frying the bacon or pancetta until desired crispness is acheived. Remove from pan, and set aside on paper towel lined plate, but keep the bacon grease.
Add the sliced onion to the same pan where you fried the bacon, and sprinkle with a ½ tsp salt. Fry over medium high heat, turning every few minutes until caramelized. You’ll continue cooking the onions while making the pasta and potatoes in another pot.
Place the milk and cream in a large pot over medium heat, stir so it doesn’t stick, and bring to a boil.
Add ½ tsp salt, pasta and potatoes, and stir well. Bring to a simmer and cook until al dente, stirring frequently. Add black pepper and nutmeg when the pasta is ready.
Next, add the cheese and stir until all the ingredients are mixed and cheese has melted. Taste for salt and pepper, and adjust if needed.
When onions are caramelized, remove from heat.
Divide the Swiss macaroni and potatoes into four bowls or plates.
Top each bowl evenly with the caramelized onion and bacon/pancetta (if using.) Serve immediately, with side dishes of applesauce or cinnamon apples.

Notes

My most important tip is to cut the potatoes so that they will cook about the same time as the pasta. Use your best judgement, but don't make the potato cubes tiny or very large for best results.
Don't cover the pot with the lid while cooking and keep a close eye on the pasta and potatoes, stirring often so it doesn't stick.
Traditionally, egg pasta was used in this dish.
Sbrinz cheese is a more classic choice for this dish, but in the US, use a melty cheese such as Gruyere (look for the mark of authenticity on the label.)
If there isn't enough bacon fat to fry the onions, add some butter.

Nutrition

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