This recipe for me is an ultimate comfort food experience- Alpine Mac and Cheese! Elevate the classic macaroni and cheese to new heights by infusing it with the rich and robust flavors of alpine goodness. This Swiss mac and cheese is one of my must-haves whenever I visit Switzerland and I’m so excited to share it with you! This delectable dish combines creamy, cheesy perfection with the rustic charm of alpine ingredients, promising a culinary adventure.

The Alpine Mac and Cheese recipe is a celebration of gooey melted cheese, perfectly cooked pasta, and a touch of alpine-inspired ingredients that add a unique twist to this beloved comfort dish. Whether you're a cheese enthusiast or simply craving a hearty and satisfying meal, this recipe is sure to become a household favorite. The potatoes add a bite to the dish while the caramelized onions add sweetness to it. Perfect for cozy nights in, family gatherings, or whenever you need a comforting escape, our recipe guarantees a cheesy delight that transports you to the heart of the mountain regions.

Happy Cooking!

Servings: 6-8 servings

Prep Time: 10-15 mins

Cooking Time: 1 hour

Total Time: 1.5 hours

Ingredients: 

Caramelized onions:

• 1 tbsp unsalted butter

• 2 white onions; thinly sliced

• 1/2-1 tsp salt as per taste

• 1/2 tsp black pepper

• a pinch of sugar

Pasta:

• 2 medium golden potatoes peeled and diced into ½-inch pieces

• 8 oz macaroni (such as ziti, penne, elbows, or your favorite shape)

• 1 tbsp butter

• 3/4-1 cup light cream, or heavy cream

• 1/2 cup pasta water

• 8-10 oz grated Appenzeller or Gruyère cheese (or other mature Swiss Alpine cheese)

• Salt as per taste

• 1/2 tsp pepper

• 1/2 tsp nutmeg powder

• Chives to garnish

Directions: 

1. Caramelized onions: In a saute pan over low heat melt the butter. Add the onions and cook them on low heat for 20-25 minutes till they start caramelizing. Add the seasonings and continue to cook for 10-15 minutes till they are caramelized well. Add about 1-2 tbsp of water if needed to caramelize evenly. Keep them aside.

2. Pasta: Add water and 1/2 tbsp of salt to large saucepan and bring the water to a boil. Once it comes to a boil add the cubed potatoes. Once the potatoes are almost half boiled (about 2-3 minutes) add the pasta 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. Check notes.

3. Drain the macaroni and potatoes.

4. Put a saute pan on low-medium heat and add butter. Return the drained macaroni and potatoes to the pot, and add the seasonings, pasta water, cream, and cheese to the pan. Mix well stirring till the cheese melts and combines into a thick sauce.

5. Serve the cheesy Alpine macaroni on individual plates topped with caramelized onions and chives as garnish.

Notes/Tips:

• Pata boiling time: It’s about 10 minutes for ziti. If using a smaller shape with a shorter cook time (like elbows which need only 7 to 8 minutes for al dente) you may want to boil the potatoes for a couple of minutes longer on their own before adding the macaroni.

• Traditionally it is served with apple sauce but I am not a fan. If you like, you can serve it with homemade or store-bought apple sauce.

• It is not overly creamy!

• Using swiss cheese is a must for traditional taste