Älpler Makkaroni

Think of it as Alpine mac and cheese: macaroni and potatoes in a creamy Bergkäse sauce, topped with golden onions and bacon.

: Total time
35 minutes
: Makes
4 servings

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There’s a reason Älpler Makkaroni is traditionally served with apple sauce. A spoonful alongside the savory pasta might seem unexpected, but it cuts through the richness beautifully.

It’s an uncomplicated dish, made from the kind of ingredients that keep well in a pantry and come together in one pot. I like mine with plenty of browned onions on top and the apple sauce right there on the plate.

Ingredients

2 onions
2 garlic cloves
400 g waxy potatoes
150 g diced bacon
500 ml vegetable broth
250 ml cream
250 g macaroni
60 g strong, aged Bergkäse (Alpine mountain cheese), grated
Salt & black pepper to taste

Method

- 2 onions
- 2 garlic cloves
- 400 g waxy potatoes
Peel the onions, garlic, and potatoes. Slice the onions into rings, thinly slice the garlic, and dice the potatoes.
- 150 g diced bacon
Cook the bacon, onions, and garlic in a skillet until the onions are golden and the bacon is lightly crisp. Transfer to a plate and set aside.
- 500 ml vegetable broth
- 250 ml cream
- 250 g macaroni
Bring the vegetable broth and cream to a boil in a saucepan. Add the potatoes and macaroni, cover, and simmer over low heat for about 10 minutes, until the macaroni is al dente.
- 60 g strong, aged Bergkäse (Alpine mountain cheese), grated
- Salt & black pepper to taste
Stir in the grated Bergkäse until melted and creamy. Season with salt and black pepper to taste. Divide among plates and top with the bacon and onion mixture.

Macaroni and potatoes, cooked together

The macaroni and potatoes cook in the broth and cream before the cheese is stirred in. Prepare the onion and bacon topping in a separate frying pan, then add it just before serving.

Ingredients

Method

Macaroni and potatoes, cooked together

A little note from my kitchen table.

Beef stroganoff

Sourdough focaccia