Andy Montoya
Macaroni and cheese is a beloved dish worldwide, with many countries putting their own spin on the classic comfort food. In Switzerland, the dish is known as Älplermagronen, or Swiss Alpine Macaroni and Cheese. It is a hearty meal that is said to have originated in the Swiss Alps and is now a traditional dish of the region.
| Characteristics | Values |
|---|---|
| Name | Älplermagronen (German), Macaroni de Chalet (French), Alpine Macaroni, Alpen Macaroni, Herdsman Macaroni |
| Origin | Swiss Alps |
| Ingredients | Pasta, Potatoes, Cream, Cheese, Onions, Bacon, Applesauce |
| Cheese Options | Gruyère, Appenzeller, Raclette, Emmental, Fontina, Comté |
| Pasta Options | Hörnli, Älpler-Magronä, Penne, Rotini, Macaroni, Ziti, Gobbetti |
| Add-ons | Garlic, Butter, Flour, White Wine, Thyme, Breadcrumbs, Nutmeg, Salt, Pepper |
| Preparation | Boiled, Baked, Fried, Skillet |
| Serving | Served hot, topped with bacon, caramelized onions, and apple sauce on the side |
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What You'll Learn
The Swiss name for mac and cheese
Älplermagronen is a hearty and comforting dish, perfect for warming up on cold winter days. The recipe is said to have been invented in the 1930s, using ingredients readily available to herdsmen tending their cows in the Alps. The dish typically includes hollow, tubular macaroni, but other short pasta shapes such as penne, rotini, or ziti can also be used.
The cheese in Älplermagronen is what makes it uniquely Swiss. Gruyère, Appenzeller, Emmental, Raclette, and Fontina are all popular choices, as they melt beautifully and give the dish its signature gooey texture. If you can't get your hands on Swiss cheese, any semi-hard cheese with similar melting properties will do.
To prepare Älplermagronen, the pasta is boiled together with diced potatoes, and then mixed with cream and grated cheese. The dish is then sprinkled with fried onions and sometimes crispy bacon. In some regional variations, strips of ham or cervelat are added, while in other areas, the potatoes are omitted.
Älplermagronen is typically served immediately, as it is creamiest when fresh. However, leftovers can be stored and reheated by transferring them to a baking dish, topping with remaining onions and bacon, and heating in the oven. This Swiss take on mac and cheese is a delicious and comforting meal, perfect for sharing with family and friends.
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Ingredients and recipe
The Swiss version of macaroni and cheese is called Älplermagronen (German) or Macaroni de Chalet (French). It is a hearty meal and a traditional dish of the Swiss Alps.
Älplermagronen is made with easily accessible ingredients for herdsmen watching their cows graze in the Alps. The recipe includes hollow, tubular macaroni, potatoes, cheese, and onions.
For the potatoes, use waxy potatoes such as Yukon gold, as they hold their shape better when boiled. Peel and cube the potato into ½-inch pieces. If preparing the potato in advance, cover it with water to prevent browning.
For the cheese, use Swiss cheese, preferably Gruyère, or other options like Emmental or Raclette, or French Comté cheese. Grate the cheese yourself using a box grater for the best results.
Bacon is an optional topping, but it is highly recommended. Cut thick-cut bacon into ¼-inch wide strips to create bacon lardons. Fry the bacon in a frying pan and set it aside, saving the bacon fat for the onions.
For the onions, use any variety, such as plain brown or red onions. Caramelize the onions in butter or bacon drippings over medium-high heat until they are golden and cooked through.
Cook the macaroni according to the package instructions, ensuring it is al dente. Do not overcook the pasta.
To assemble the dish, mix together the cooked pasta, potatoes, and milk over medium heat, stirring constantly. Slowly add the grated cheese, salt, pepper, and nutmeg to the mixture, and keep stirring until it turns into a cheesy sauce.
Serve the Älplermagronen immediately, topped with the caramelized onions and bacon. It is traditionally served with applesauce or apple slices on the side to cut through the richness of the cheese.
Älplermagronen can also be prepared as a one-pot recipe or baked in the oven. Grease a casserole baking dish and combine the cooked potatoes, pasta, and cheese. Mix milk with nutmeg, salt, and pepper, and pour it over the pasta. Preheat the oven to 350°F/180°C and bake for about 15 minutes. Fry the bacon and onions while the dish is baking, and garnish when it is ready.
Some regional variations include adding strips of ham or cervelat, omitting the potatoes, or serving it without the traditional applesauce.
This Swiss version of macaroni and cheese is a comforting and hearty dish, perfect for warming up on cold winter days.
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Regional variations
The Swiss version of macaroni and cheese, known as Älplermagronen, has several regional variations. The dish is traditionally served in the Alpine regions of Switzerland and is considered a classic Swiss comfort food.
In the canton of Uri, for example, the potatoes are omitted from the dish, while in the canton of Obwalden, Älplermagronen is called Hindersi-Magronen, which means "backwards" in Swiss German due to the order of preparation. In French-speaking parts of Switzerland, a similar dish called Macaronis du chalet is made, sometimes without the potatoes.
The recipe for Älplermagronen also varies depending on the type of cheese used. Gruyère, Appenzeller, Emmental, Raclette, Fontina, and French Comté cheese are all popular choices. The dish may also be made without bacon, though it is a recommended addition for non-vegetarians and non-kosher eaters.
Älplermagronen is often cooked and served in mountain huts or mountain restaurants, and it is also sold as a ready meal in supermarkets. The dish is typically made from Swiss pasta, which contains eggs, and preferably in thick shapes such as penne, ziti, or macaroni. However, any short pasta will work.
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History
The Swiss version of macaroni and cheese, known as Älplermagronen, is a hearty dish that originated in the Swiss Alps. The name, derived from the German language, translates to "Alpine herdsman's macaroni", with "Älpler" referring to the herders and farmers who brought their cows to graze in higher elevation pastures during the summer. This dish is considered a classic Swiss comfort food and has a long history in the country's culinary traditions.
The popularity of pasta in Switzerland can be traced back to the 15th century, with Maestro Martino, a cook from Ticino, documenting macaroni recipes in his book, "Libro de arte coquinaria". In these early recipes, the pasta was seasoned with butter, cheese, and sweet spices. In the 19th century, Switzerland's first pasta factory opened in Lucerne, and commercial production of macaroni began. However, the specific recipe for Älplermagronen is believed to have been invented in the 1930s, designed for herdsmen keeping an eye on their cows grazing in the Alps.
Älplermagronen is traditionally made with hollow, tubular macaroni, potatoes, cheese, and onions. The potatoes and pasta are boiled together, and then cream and grated cheese are added to create a rich, cheesy sauce. The dish is then topped with fried onions and often includes bacon. It is commonly served with applesauce, which helps to balance the richness of the cheese.
Regional variations of Älplermagronen exist throughout Switzerland. In some areas, strips of ham, roasted bacon, or cervelat are added, while in the canton of Uri, potatoes are omitted. In French-speaking parts of the country, a similar dish called "Macaronis du chalet" or "Macaroni de Chalet" is made, sometimes without potatoes.
Älplermagronen has become a popular choice for easy and filling meals, often cooked and served in mountain huts or mountain restaurants. It is also available as a ready-made meal in supermarkets. The dish's simplicity, heartiness, and combination of easily accessible ingredients have made it a beloved part of Swiss cuisine, with a history that reflects the country's cultural exchange and culinary innovation.
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Similar dishes
The Swiss version of macaroni and cheese, known as Älplermagronen, has several similar dishes from around the world. Here are some examples:
Italian Macaroni and Cheese: In Italy, macaroni and cheese is often made with a béchamel sauce, which is a white sauce made from butter, flour, and milk. This sauce is then mixed with grated cheese, resulting in a creamy and cheesy dish. Italians also have a dish called Pasta alla Gricia, which combines pasta with pecorino cheese, black pepper, and guanciale (cured pork cheeks).
French Macaroni and Cheese: In France, a similar dish called "Croque-Monsieur" is popular. It consists of grilled ham and cheese sandwiches, often made with Gruyère or Emmental cheese. The French also have their version of macaroni and cheese, known as "Gratin de Macaroni," which includes béchamel sauce and grated cheese.
English Macaroni and Cheese: In England, macaroni and cheese is often referred to as "Macaroni Cheese" or "Mac and Cheese." The dish typically includes a cheese sauce made with cheddar or a combination of cheeses, and it is sometimes baked with a breadcrumb topping.
American Macaroni and Cheese: In the United States, macaroni and cheese is a beloved comfort food. It often includes a combination of cheddar, American cheese, or other cheeses, resulting in a creamy and cheesy sauce. Americans also enjoy baked macaroni and cheese, sometimes with a crispy breadcrumb topping.
Polish Haluski: This Polish dish is made with egg noodles, bacon, and cabbage. It offers a comforting and hearty option for pasta lovers.
These dishes, like Älplermagronen, showcase the global love for pasta and cheese combinations, each with its unique twist and ingredients.
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Frequently asked questions
The Swiss version of macaroni and cheese is called Älplermagronen, which translates to "Alpine herdsman’s macaroni".
The dish typically includes macaroni, potatoes, cream, cheese, and onions. Common additions include bacon and applesauce.
The dish is typically made by boiling the macaroni and potatoes together, adding cream and grated cheese, and then sprinkling fried onions on top. It is often served with applesauce on the side.
Gruyère cheese is commonly used in Älplermagronen, as it melts well and has a good flavor. Other options include Emmental, Raclette, and French Comté cheese.
Älplermagronen is often served in mountain huts or mountain restaurants in Switzerland. It is also sold as a ready meal in Swiss supermarkets and can be found in some restaurants outside of Switzerland.
