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Swiss Alpine Macaroni

Creamy Swiss Alpine Macaroni: Comfort Food in One Pot

Indulge in creamy Swiss Alpine Macaroni, a comforting one-pot dish that blends tender pasta, potatoes, and rich cheese.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Swiss
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 ounces Thick-cut bacon Adds savory flavor and depth; substitute with smoked tofu for a vegetarian option.
  • 2 large Onions Provides sweetness and aroma; use shallots as a milder substitute.
  • 2 cloves Garlic Enhances overall flavor; can be omitted for a milder taste.
  • 2.5 cups Vegetable broth Forms the cooking liquid base; chicken broth can be used if not vegetarian.
  • 1 cup Heavy cream Ensures a rich and creamy texture; substitute with half-and-half for a lighter option.
For the Pasta and Potatoes
  • 12 ounces Dried tube-shaped pasta Options include hörnli or penne.
  • 1 pound Waxy potatoes Adds heartiness; substitute with Yukon Gold potatoes.
For the Cheese Sauce
  • 12 ounces Gruyère cheese Provides a sharp, creamy flavor; alternatives include Emmental or Appenzeller.
  • Salt and freshly ground black pepper Season to taste.
  • 0.25 teaspoon Freshly grated nutmeg Enhances the dish with warmth and depth; omit if undesired.
For Serving
  • Applesauce A traditional accompaniment providing sweet contrast.
  • Fresh parsley Optional for garnish; omit if not available.

Equipment

  • Large Pot

Method
 

Instructions
  1. In a large pot over medium-low heat, add the thick-cut bacon and cook until crispy, about 20–30 minutes. Once browned, transfer to a plate. In the rendered fat, sauté the sliced onions and minced garlic until golden and fragrant, about 5 minutes, then remove them to the plate.
  2. Pour in ½ cup of the vegetable broth to deglaze the pot, scraping any browned bits from the bottom. Allow the broth to simmer for a minute.
  3. Incorporate the remaining 2 cups of vegetable broth and the heavy cream into the pot, stirring until well combined. Bring to a gentle bubble over medium heat, watching as it thickens slightly.
  4. Add the dried pasta and waxy potato cubes. Reduce heat to low, and season with salt, pepper, and nutmeg. Cover and let simmer for 10–15 minutes, stirring occasionally.
  5. Once tender, remove from heat and stir in the shredded Gruyère cheese until melted and combined.
  6. Serve in bowls topped with crispy bacon and sautéed onions, alongside a dish of applesauce and garnished with parsley.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 65gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

For best flavor, use thick-cut bacon and freshly grated nutmeg. Store leftovers for up to 3 days.

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