Swiss Alpine Macaroni Recipes

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ÄLPLERMAGRONEN (SWISS ALPINE MACARONI)



Älplermagronen (Swiss Alpine Macaroni) image

A recipe for Älplermagronen (Swiss Alpine Macaroni)! Layers of pasta, potatoes, cheese, and cream are baked until golden, topped with caramelized onions, and served with applesauce.

Provided by Tara

Categories     Main

Time 1h

Number Of Ingredients 10

4 tablespoons (57 grams) unsalted butter
2 large onions (thinly sliced)
1 pound (454 grams) waxy potatoes (peeled and cut into 1/2-1 inch (1.25-2.5 centimeter) cubes)
12 ounces (340 grams) dried penne (or hörnli, maccheroni )
8 ounces (227 grams) shredded Gruyère (or another Alpine cheese)
3/4 cup (177 milliliters) heavy cream
Salt and freshly ground black pepper (to taste)
1/4 teaspoon freshly grated nutmeg
Applesauce (for serving)
Fresh parsley (optional, for garnish)

Steps:

  • Preheat oven to 375˚F. Lightly grease a large casserole dish.
  • In a large frying pan, melt butter over medium low heat. Add the onions, season with a pinch of salt, and cook, stirring occasionally, until golden brown and caramelized. This will take about 30 minutes.
  • Bring large pot of salted water to a boil.
  • Once water comes to a boil, add the cubed potatoes. As they begin to soften, after about 5 minutes, add the dried penne. Continue to cook, stirring occasionally, until potatoes are tender and pasta is barely tender, about 7 minutes. The pasta will cook a little further as it bakes. Drain and set aside.
  • In a medium bowl, season cream with salt, pepper, and about 1/4 teaspoon freshly grated nutmeg.
  • Add 1/3 of penne and potatoes to the bottom of prepared dish. Evenly cover with 1/3rd of the grated cheese. Top with another 1/3 of penne and potatoes. Top with another 1/3rd of the cheese, then remaining penne and potatoes. Top evenly with the remaining shredded cheese. Pour the seasoned cream over the layers.
  • Bake in preheated oven until heated through and the cheese is melted and bubbly, about 15-20 minutes. Remove from the oven and evenly top with the caramelized onions.
  • Serve the Älplermagronen hot either over the applesauce or with the applesauce on the side. If desired, top with a little fresh parsley or chives.

ÄLPLERMAGRONEN (SWISS ALPINE MACARONI AND CHEESE)



Älplermagronen (Swiss Alpine Macaroni and Cheese) image

Alpine macaroni (älplermagronen or alpen macaroni) is essentially Swiss mac and cheese with potatoes. Macaroni and cubed potatoes collectively drown in a decadent cheese sauce! This fall and winter cozy classic is topped with caramelized onions and crispy bacon lardons, and is served with a side of applesauce.

Provided by Victoria

Categories     Main Course

Time 1h10m

Number Of Ingredients 11

4 slices thick-cut bacon (cut into ¼-inch-wide strips)
2 tablespoons unsalted butter ((or 2 tablespoons bacon drippings from making lardons))
2 onions, halved and thinly sliced
Kosher salt
3 apples (peeled, cored, and cubed (such as Granny Smith, McIntosh, or Golden Delicious))
3 to 4 tablespoons water
10 ounces (280 grams) waxy potatoes
8 ounces (225 grams) tubular macaroni ((such as ziti, penne, cavatappi, cellentani, elbows, or hörnli))
¾ cup half-and-half, light cream, or single cream
8 ounces (225 grams / about 2 cups) grated Appenzeller or Gruyère cheese
Kosher salt and freshly grated nutmeg

Steps:

  • To make the bacon lardons: add the bacon pieces to a cold frying pan and turn on the heat to medium heat. Cook lardons, stirring regularly, until the fat renders and the bacon is browned and crispy, about 8 to 10 minutes. Remove lardons with a slotted spoon and drain on a paper towel-lined plate.
  • To make the caramelized onions: In a frying pan over medium-low heat melt the butter. Alternatively cook the onions in 2 tablespoons bacon fat if you are cooking bacon lardons for the garnish (just use the same frying pan and remove all but 2 tablespoons of the fat from the pan). Add the onions, season with salt, and cook, stirring regularly until soft and golden, about 30 minutes. Set aside.
  • To make the applesauce: Place the apples in a saucepan with water and cover. Simmer gently on medium-low heat, stirring once or twice, until the apple is completely tender, about 20 minutes. Mash with a fork until smooth. Set aside.
  • To make the macaroni: Add the cubed potatoes to a large pot and cover generously with salted water. Bring to a boil, add the macaroni and continue to cook until the macaroni is barely al dente and the potatoes are tender. The exact time will depend on the macaroni shape. It's about 10 minutes for ziti. If using a smaller shape with shorter cook time (like elbows which need only 6 minutes for al dente) you may want to boil the potatoes for a couple minutes on their own before adding the macaroni. Drain the macaroni and potatoes.
  • Return to the drained macaroni and potatoes to the pot, add the cream and return to medium heat. Stir until the cream starts to heat up (a minute or so) and then add the grated cheese, a little salt, and a bit of freshly grated nutmeg. Keep stirring until the cheese has melted into a thick and luscious sauce.
  • Serve the cheesy Alpine macaroni on individual plates topped with caramelized onions, crispy bacon lardons (optional), and with applesauce on the side to eat either with the macaroni or afterwards as dessert based on personal preference.

Nutrition Facts : Calories 648 kcal, Fat 39 g, SaturatedFat 10 g, Cholesterol 60 mg, Sodium 292 mg, Carbohydrate 43 g, Fiber 4 g, Sugar 14 g, Protein 22 g, UnsaturatedFat 1 g, ServingSize 1 serving

ÄLPLERMAGRONEN SWISS ALPINE MACARONI



Älplermagronen Swiss Alpine Macaroni image

Hearty Älplermagronen (Swiss Alpine Macaroni) is a delightfully decadent mixture of pasta, cubed potatoes, shredded Gruyère cheese and cream topped with caramelized onions and served with applesauce on the side for serving.

Provided by A Hedgehog in the Kitchen

Time 1h5m

Number Of Ingredients 10

2 tbsp of butter
1 onion (chopped)
1/2 lbs of potatoes (peeled and cubed 1/2 inch)
1/2 lbs of dried macaroni
1/3 lbs of grated Gruyère
1/2 cup of cream
1/3 cup of white wine (optional)
Salt and ground black pepper to taste
1 tbsp of fresh Parsley
Applesauce (for serving)

Steps:

  • Heat the butter in a medium saucepan, on medium heat, until lightly browned.
  • Add the onion and cook for 5 minutes.
  • Add a pinch of salt and continue to cook until browned.
  • Heat a large pot of water on high heat until it boils.
  • Add a large pinch of salt, the potatoes and cook for another 5 minutes.
  • Add the pasta and cook according to to the instruction on the package, subtracting one minute to avoid overcooking in the oven.
  • Preheat the oven to 375F.
  • Drain and cool the potatoes and macaroni under cold water.
  • Mix the potatoes and macaroni with the cream, salt and pepper.
  • Divide the potato mixture and cheese into three parts and layer, starting with the potatoes, then adding the cheese, adding more potatoes, adding more cheese, adding the rest of the potatoes and the rest of the cheese. Top with the onions.
  • Bake for 15 to 20 minutes.
  • Remove from oven.
  • Top with parsley.
  • Serve with applesauce.

SWISS - ALPINE MACARONI



Swiss - Alpine Macaroni image

This recipe is by Shannon B and has been posted here for the ZWT-7 tour of Switzerland. "Shannon says that this is a traditional Swiss dish served on the slopes of the Alps and that she likes to top it with chunky apple sauce and crunchy onions.

Provided by Baby Kato

Categories     Swiss

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

3 potatoes, scrubbed
12 ounces elbow macaroni, uncooked
2 tablespoons butter
2 large onions, peeled and sliced
1 garlic clove, minced
1/2 cup gruyere cheese, shredded
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the potatoes in a large pot and fill with enough water to cover them.
  • Bring to a boil and cook until tender.
  • Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices.
  • Preheat the oven to 400 degrees F and lightly grease a 9x9 inch baking pan.
  • Bring a large pot of lightly salted water to a boil and add the macaroni and cook until barely tender, about 6 minutes, then drain and set aside.
  • Melt the butter in a large skillet over medium-high heat and add the onion and cook and stir until onion starts to turn translucent.
  • Next stir in the garlic, and cook for a few more minutes then remove from the heat and set aside.
  • Layer the macaroni, onions and potatoes into the prepared baking dish and season with salt and pepper.
  • Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish and bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 500.9, Fat 18.8, SaturatedFat 11.2, Cholesterol 60.8, Sodium 281.2, Carbohydrate 69.5, Fiber 5.2, Sugar 4.6, Protein 13.9

ALPLERMAGRONEN SWISS ALPINE MACARONI



Alplermagronen Swiss Alpine Macaroni image

Älplermagronen is a Swiss pasta recipe featuring macaroni, Gruyere cheese sauce, cubed potatoes, bacon, caramelized onions & applesauce.

Provided by Andrew Dobson

Categories     Main Course

Time 1h

Number Of Ingredients 12

5 Strips of Bacon
2 tbsp Butter
2 Spanish Onions (thinly sliced)
Kosher Salt and Black Pepper
3 Granny Smith or McIntosh Apples
4 tbsp Water
275 g Yukon Gold Potatoes (peeled and diced)
300 g Ziti Pasta
1 1/3 cup Table Cream
1/4 cup Riesling Wine
300 g Gruyère Cheese
1/4 tsp Ground Nutmeg

Steps:

  • In a nonstick skillet over medium heat add bacon strips and fry on both sides until crispy, approximately 8 minutes. Remove crispy bacon strips with tongs and cool on a paper towel-lined plate. Leave 1 tablespoon of bacon fat in then pan and discard the rest.
  • Return the skillet to medium heat and melt the butter. Add the sliced onions, season with salt and pepper and cook, stirring regularly until crispy and golden brown, about 30 minutes. Set aside.
  • Place the apples in a medium pot with water and cover. Simmer gently on medium-low heat, stirring once or twice, until the apple is completely tender, about 20 minutes. Mash with a fork until smooth. Set aside.
  • Add the diced potatoes to a large pot and cover with salted water. Bring to a boil, add the macaroni and continue to cook until the macaroni is barely al dente and the potatoes are tender, approximately 7-10 minutes. Drain in a colander.
  • Return macaroni and potatoes to the pot and add the cream and white wine over medium heat. Once the sauce is simmering add the grated cheese and freshly grated nutmeg. Keep stirring until the cheese has melted into a thick and velvety sauce.
  • Serve the cheesy Alpine macaroni in individual bowls topped with caramelized onions, and crispy bacon lardons. Serve with applesauce on the side.

Nutrition Facts : Calories 708 kcal, Carbohydrate 56.9 g, Protein 30.7 g, Fat 39.7 g, SaturatedFat 21.1 g, Cholesterol 158 mg, Sodium 674 mg, Fiber 4.5 g, Sugar 13.9 g, ServingSize 1 serving

ÄLPLERMAGRONE (HERDSMAN'S MACARONI)



Älplermagrone (Herdsman's Macaroni) image

Basic ingredients for Swiss Alpine Macaroni include potatoes, macaroni, cheese and onions. Of course, there are several variations of this popular recipe, but no matter how it is prepared, this rustic delight, you just love it. Muscat is a sweet or fortified white wine made from a muscat grape. Mountain cheese (Allgäuer Bergkäse) is sometimes called the baby brother to Emmentaler as it is eaten younger. It is made in the mountains in alpine dairy huts. I did not include the time for the optional onion ring topping as you can do it while cooking the main dish. Enjoy!

Provided by Nif_H

Categories     Swiss

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb firm-cooking potato, cut in approx. 3/4 inch cubes
3 cups salt water, boiling
1/2 lb macaroni
7 ounces heavy cream
1 teaspoon muscat wine (can substitute port or Riesling)
black pepper, freshly ground, to taste
1/2 lb mountain cheese or 1/2 lb emmenthaler cheese, grated
unsalted butter (for frying)
2 onions, cut in rings
2 tablespoons very fine semolina or 2 tablespoons flour

Steps:

  • Heat the oven to 100 °C (212 °F).
  • Boil potatoes in a saucepan without lid for 5 minutes.
  • Add macaroni and cook them "al dente".
  • until the liquid is almost absorbed. Strain and return to pot.
  • Pour cream and muscat (wine) over the potatoes and Macaroni, season to taste.
  • Alternating with cheese, place the macaroni in layers into a 2 litre dish.
  • Top with cheese.
  • Bake for approximately 10 minutes in the center of the preheated oven until the cheese has melted.
  • Optional Onion Ring Topping:.
  • Melt the butter. Mix onions and flour, shake off extra flour.
  • Fry in the butter at medium heat for about 5 minutes until crisp.
  • Place onions on paper towels and keep warm.

Nutrition Facts : Calories 708.6, Fat 34.3, SaturatedFat 20.9, Cholesterol 107.8, Sodium 581, Carbohydrate 77.6, Fiber 5.5, Sugar 4.8, Protein 23.2

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