Alpine Macaroni & Cheese
Servings: 8
Cost: $10
It’s winter, and I can’t think of a better one-pot pasta recipe than this hearty Alpine Macaroni and Cheese — also known as “Alplermagronen” or the “Macaroni of the Alps.”It’s the perfect après-ski dish, made with Gruyere cheese, baby potatoes, bacon, and caramelized onions. Of course it’s all washed down with a hearty helping of applesauce and a nice cold Feldschlösschen or Birra Dolomiti beer.
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Ingredients
- 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.