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L'Aelplermagronen De Suisse Centrale

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Submitted by puravida

Aelplermagronen, a traditional Swiss Alpine macaroni and potato dish with melted cheese, milk, and caramelized onions. Simple, hearty mountain comfort food ready in 20 minutes.

YIELD

4 servings

PREP

5 min

COOK

15 min

READY

20 min

Aelplermagronen (Alpine herdsman’s macaroni) is one of Switzerland’s most beloved comfort dishes. Macaroni and diced potatoes cook together in the same pot, get drained, then tossed with grated cheese and milk while still piping hot so the cheese melts into a creamy sauce on contact. Softened onion rings go on top as a garnish.

This is mountain food in the truest sense. Swiss herders created this dish from ingredients they had at altitude: pasta, potatoes, cheese, milk, and onions. Nothing fancy, nothing wasted. The genius is in the simplicity. Cooking the macaroni and potatoes together means they absorb each other’s starch, creating a more cohesive, creamy dish than if cooked separately.

The recipe suggests using soup broth instead of plain salted water for cooking, and that’s worth trying. The pasta and potatoes absorb the broth’s flavor, adding another layer of savory depth to what starts as very humble ingredients. Freshly ground pepper and those soft, golden onion rings are all the garnish this needs.

Kitchen Tips

  • Work quickly once drained. The cheese needs the residual heat of the hot pasta and potatoes to melt properly. If they cool too much, the cheese clumps instead of forming a sauce.
  • Cook pasta and potatoes together from the start if possible. Cut potatoes small enough that they finish at the same time as the macaroni.
  • Grate the cheese fine for the fastest, smoothest melt. Coarse shreds take longer and may not fully incorporate.
  • Traditional accompaniment: In Switzerland, this is often served alongside applesauce or stewed pears. The sweet fruit against the cheesy pasta is a classic Alpine pairing.

Variations

  • Use Gruyere or Emmental for the most authentic Swiss flavor. These alpine cheeses melt beautifully and have the right nutty character.
  • Crispy onions: Instead of just softening the onions, fry them until deeply golden and crispy for more texture contrast.
  • Add bacon or speck for a meatier, smokier version closer to what you’d find in some Swiss mountain huts.

Ingredients

11 317.9
OUNCES ML/G PASTA, WHOLE-WHEAT MACARONI
or rigatoni *
11 317.9
OUNCES ML/G POTATOES
diced
2 2
LARGE LARGE ONIONS
cut in thin circles
½ 118
5 144.5
OUNCES ML/G CHEESE
grated
1
X SALT
pepper, to taste *

Directions

  1. Cook the macaroni and potatoes in a little salted water until just done (if possible, use soup broth).

  2. Soften the onions in your favorite sautéeing liquid.

  3. Drain the macaroni mixture and put onto a large platter.

Add the milk and cheese, and mix quickly (the heat of the cooked mixture will melt the cheese).

Grind some pepper on top, and garnish with the onions.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 156g (5.5 oz)
Amount per Serving
Calories 244 34% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 6g 29%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 161mg 7%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 6% Vitamin C 14%
Calcium 25% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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