Älplermagronen

Älplermagronen (Swiss Alpine Herdsman's Macaroni)

A hearty one-pot dish from the Swiss Alps that combines macaroni, potatoes, and cream-bound mountain cheese, finished with crispy fried onions and a side of apple sauce (Apfelmus). It is rustic mountain comfort food traditionally eaten by herdsmen in their huts.

Prep

15 min

Cook

40 min

Total

55 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •250 g (9 oz) short macaroni (Hörnli or maccheroncini), or any small ridged tube pasta; authentic Swiss calls for Hörnli
• •400 g (14 oz) waxy potatoes, peeled and cut into roughly 1.5 cm cubes; a floury variety works too but holds shape less
• •1.2 L (5 cups) water or mild vegetable stock, lightly salted; enough to cook the pasta and potatoes together
• •1 tsp fine salt
• •200 g (7 oz) semi-hard Alpine cheese, Sbrinz AOP is most traditional; Gruyère, Appenzeller, or a mix work well in a home kitchen
• •200 ml (¾ cup + 1 Tbsp) full-fat cream (Sahne), use single/whipping cream (around 35% fat); crème fraîche is an acceptable substitute
• •30 g (2 Tbsp) butter, divided use
• •2 medium onions, halved and sliced into thin half-moons, for the crispy topping
• •2 Tbsp neutral oil or additional butter, for frying the onions
• •1 pinch black pepper and grated nutmeg, to taste
• •1 jar apple sauce (Apfelmus), unsweetened, slightly chunky Swiss-style; homemade or store-bought. Note: in Switzerland it is served on the side as a sweet counterpoint, not stirred in

Steps

1. 1 Bring the salted water (or stock) to a boil in a wide, heavy pot. Add the cubed potatoes and simmer for 6 minutes so they begin to soften before the pasta goes in.
2. 2 Add the macaroni to the same pot. Stir and cook together, partially covered, for about 9 to 11 minutes, until the macaroni is al dente and the potatoes are tender. Stir occasionally so nothing sticks to the bottom. The liquid should be almost fully absorbed; if any remains, drain briefly.
3. 3 While the pasta and potatoes cook, prepare the onion topping: heat the oil and 1 tablespoon of butter in a skillet over medium heat. Add the sliced onions with a small pinch of salt and cook slowly for 12 to 15 minutes, stirring often, until deeply golden brown and crisp at the edges. Transfer to a plate and set aside.
4. 4 Reduce the heat under the pasta pot to low. Add the cream and about two-thirds of the grated cheese, stirring continuously until the cheese melts into a thick, glossy sauce that coats the macaroni and potatoes. If it looks too thick, loosen with a splash of milk; if too thin, simmer briefly to reduce.
5. 5 Stir in the remaining 1 tablespoon of butter, a pinch of pepper, and a light grating of nutmeg. Taste and adjust salt.
6. 6 Spoon the Älplermagronen into warmed bowls or a large serving dish. Pile the crispy fried onions on top, and serve immediately with a generous bowl of apple sauce on the side for each person to add as they like.