This Alpine Macaroni & Cheese recipe (aka Älplermagronen) is the ultimate one-pot pasta recipe for a cozy winter night. It’s hearty, cheesy, and packed with flavor – perfect for après-ski or anytime you’re craving a taste of the Swiss Alps.
Made with Gruyère cheese, baby potatoes, crispy bacon, and caramelized onions, this “Macaroni of the Alps” will transport you straight to the slopes of Italy and Switzerland. 🇮🇹🇨🇭 Don’t forget the applesauce and a cold beer such as Feldschlösschen or Birra Dolomiti for a truly authentic experience!
This Alpine Macaroni & Cheese recipe brings me back to our recent trip to Livigno and Bormio — two Northern Italian villages known for their excellent skiing, shopping and delicious mountain cuisine. While there, we also enjoyed a day trip to the Switzerland border, where we enjoyed gorgeous views of the snow-capped mountains and icy lakes.
The Origins of Alpine Macaroni
Alplermagronen, or Alpine Macaroni, is a hearty Swiss dish with roots dating back to the 19th century. Its origins are tied to the lives of Swiss herdsmen who spent their summers tending to their cattle in the high Alpine pastures.
During this time, they needed a nutritious, filling, and easy-to-prepare meal. Pasta, a relatively new foodstuff in Switzerland, was a perfect solution. It was lightweight, durable, and could be stored for long periods. To complement the pasta, the herdsmen used readily available ingredients like potatoes, cheese, and onions.
The name “Alplermagronen” literally translates to “Alpine Herdsmen’s Macaroni.” It’s a testament to its humble beginnings as a meal prepared by these hardworking individuals.
Today, Alpine Macaroni is a beloved dish throughout Switzerland, often enjoyed in mountain huts and cozy restaurants. Its simplicity, hearty nature, and rich flavors have made it a timeless classic.
😋 More Delicious Recipes
- Pizzocherrri (Italian Alps Pasta)
- Bombardino
- Alpine Fondue Recipe
- Alps Apple Strudel
- Alpine Herbal Salt
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Alpine Macaroni & Cheese
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 onions thinly sliced
- 1 tablespoon minced garlic (or my garlic shallot puree)
- 8-10 slices bacon diced partially frozen
- 4 1/2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 1/2 pounds baby potatoes halved
- 1 pound small pasta like cavatappi
- 6-8 ounces Gruyère cheese grated, plus more for serving
- Chopped Italian parsley for serving
- Applesauce for serving
- Salt and white pepper to taste
Instructions
- Sauté the Aromatics: In a large Dutch oven, cook the onions, garlic, and bacon over medium heat for 25-30 minutes, or until the onions are caramelized and the bacon is crispy. Stir frequently.
- Cook the Pasta and Potatoes: Remove the onion mixture from the pot, set aside. Add the potatoes, broth, and cream to the pot, bring to a boil over medium-high heat. Add the pasta, cover, and cook for 10-12 minutes, or until the pasta is al dente.
- Combine and Season: Stir in the reserved onion mixture and Gruyère cheese. Season with salt and white pepper to taste. You can add more cream, broth and cheese if desired for a looser consistency.
- Serve: Serve hot, topped with chopped parsley, applesauce, and additional grated Gruyère cheese.
