Das ULTIMATIVE Rezept Wie du ein unwiderstehliches lpler Makkaroni Gericht zubereitest

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.

Macaroni and cheese go together like, well, macaroni and cheese. It's one of the world's most beloved ingredient combinations. It comes in all shapes and sizes, with so many variations from cooking technique to mix-ins and more. This hearty Swiss mac and cheese is particularly exquisite.

Ultimatives

, it's also called Alpine macaroni, alpen macaroni, or herdsman macaroni. The recipe was invented back in the 1930s and is comprised of ingredients easily available to herdsman keeping an eye on their cows grazing in the Alps.

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Include crispy bacon and tart-sweet applesauce. This Alpine macaroni recipe is simultaneously elegant and cozy, perfect for warming up family and friends on a cold winter's night.

While the bacon lardons are optional, I definitely recommend making them! Add ¼-inch wide bacon pieces to a cold frying pan and turn on the heat to medium heat.

Cook, stirring regularly, until the fat renders and the bacon is browned and crispy, about 8 to 10 minutes. Time can vary based on the thickness of the bacon and also personal preference for bacon doneness. Remove the lardons with a slotted spoon and drain on a paper towel-lined plate.

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Next, 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.

You can 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 (PHOTOS 1-2). Set aside.

Meanwhile, make the applesauce. You can do this while your onions are cooking to save time. Place the apples in a saucepan with water and cover (PHOTO 3).

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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 (PHOTO 4). Set aside.

All of the above can be done in advance and refrigerated for up to 4 days before proceeding with the rest of the recipe. If the bacon softens in that time, add it to a frying pan for a minute or two just to re-crisp it before using.

Next, add the cubed potatoes to a large pot and cover generously with salted water. Bring to a boil. Once the water is boiling, immediately 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. Drain the macaroni and potatoes.

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Return to the drained macaroni and potatoes to the same pot, add the cream and return to medium heat. Stir until the cream starts to heat up (a minute or so) (PHOTO 5). 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 (PHOTO 6). It will happen quickly. Be careful not to overmix, as you don't want the potatoes breaking up.

Serve the cheesy Alpine macaroni on individual plates topped with caramelized onions, crispy bacon lardons if desired, and with applesauce on the side.

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There is no right or wrong way to eat Alpine macaroni. Some people choose to eat their applesauce together with their macaroni while others save the applesauce and eat it afterwards for dessert. The intention of the applesauce is to help cut the richness of the cheese. Whether you mix it in, go back and forth with bites of älplermagronen and applesauce, or save the sauce for later, it's all good!

Please scroll to the bottom of the post for the full recipe (in a printable recipe card) including ingredient amounts and detailed instructions.

Storage instructions: Alpine macaroni is best (and creamiest) served immediately, however you can store and reheat any leftovers by transferring to a small baking dish. Top with the remaining caramelized onions and bacon, and wrap tightly with aluminum foil. Refrigerate for 3 to 5 days, or place in a freezer bag and freeze for 1 to 2 months.

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Reheating instructions: To reheat, thaw frozen älplermagronen overnight in the fridge if frozen. Preheat your oven or toaster oven to 375 degrees F. Heat the foil-covered baking dish of Swiss mac and cheese for 30 to 40 minutes until heated through. The exact time may vary depending on the size/shape of the baking dish, how full it is, and how cold it is when you put it in the oven. Uncover and bake for an additional 5 to 10 minutes to ensure ultimate bubbliness and bacon crispiness. A minute under the broiler won't hurt either!

Shave time off the process of making Alpine macaroni by doing a few steps here and there ahead of time. Here are a few tips to help!

There's no time like the present to give it a try. This rustic, comforting recipe for Swiss mac and cheese is next level delicious!

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can alsofollow me on social mediaonFacebook, Instagram, andPinterest!

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