Swiss Älplermagronen (Alpine Macaroni)

A classic Swiss comfort food that combines tender macaroni pasta, cubed potatoes, rendered bacon, and caramelized onions in a rich, melted cheese sauce. Traditional Alpine macaroni is uniquely served alongside sweet applesauce for a delicious mix of savory and sweet flavors.

Ingredients

• 400g (15 oz) dry macaroni pasta
• 400g (15 oz) firm or waxy potatoes, peeled and cubed
• 150g (1/3 lb) bacon, diced into small cubes
• 150g (1/3 lb) Appenzeller or Gruyère cheese, shredded
• 3 medium onions, sliced into half-rings
• 1 to 2 liters (1/4 to 1/2 gal) milk
• 1 jar applesauce (for serving)
• Salt and ground nutmeg to taste

Directions

1. In a large pot, fry the bacon cubes over medium heat until crisp.
2. Slice the onions into half-rings and add them to the pot to sweat in the bacon fat until soft and translucent (add a small knob of butter if needed).
3. Peel the potatoes and cut them into 1 cm (1/2-inch) cubes, then add them to the pot with the onions.
4. Pour in enough milk to cover the potatoes and simmer for about 10 minutes.
5. Stir in the dry macaroni and pour in the remaining milk to ensure everything is covered; simmer until the pasta is cooked through and most of the milk is absorbed.
6. Shred the Appenzeller or Gruyère cheese.
7. A minute or two before the pasta is fully cooked, stir in the shredded cheese until completely melted and creamy.
8. Season to taste generously with salt, black pepper, and a pinch of ground nutmeg.
9. Remove from heat and serve warm with a generous side of applesauce to enjoy together.