Now, if there’s one dish that can bring a family running to the table faster than you can say “dinner’s ready,” it’s Swiss Mac and Cheese – or as it’s traditionally known, Älplermagronen. Oh, how I adore this hearty mountain classic! It’s a warm, cheesy hug in a bowl, and the kind of comfort food that speaks to both the belly and the heart. Rooted in the high Alpine pastures of Switzerland, Älpler was originally a meal for herdsmen—simple, rustic and utterly satisfying after a long day outdoors. But it’s not just for mountain folk anymore. In our kitchen, it’s become a cold weather staple and a cosy Sunday evening favourite.
Now, don’t be fooled by the “mac and cheese” name—this isn’t your boxed variety from the supermarket. Swiss Mac and Cheese has its own character, full of creamy depth and Alpine charm. It’s made with pasta, yes, but traditionally mixed with tender potatoes—yes, both!—and lovingly baked with grated Swiss cheese until it turns into a bubbling, golden masterpiece. I always say it’s the lovechild of a gratin and a pasta bake, with a little Swiss twist.
And oh, the cheese! Swiss cheese is the heart of this dish. You want something robust and nutty—Gruyère, Emmental, or even Appenzeller if you’re feeling adventurous. The cheese melts into every nook and cranny, clinging to the pasta and potatoes like a warm blanket. It’s the kind of meal that fills the house with an aroma so rich and inviting, even the dog starts hanging around the kitchen with hopeful eyes.
But wait—what truly sets Älplermagronen apart is the accompaniment. A generous spoonful (or three) of golden, slow-cooked onions scattered on top. Now, if you ask me, the onions are non-negotiable. Soft, caramelised, and slightly sweet, they add just the right contrast to the creamy cheese. They’re like a whisper of sophistication on this otherwise rustic plate.
And then comes the real surprise—the applesauce. Yes, applesauce! A sweet, tangy dollop served right alongside your rich mac and cheese. At first, it might sound unusual, but let me tell you, it works. The apple cuts through the richness beautifully and brings a bright, fruity lift to every bite. My youngest was sceptical at first, but now insists on having extra applesauce “just in case.” It’s a taste of tradition that takes this dish from lovely to unforgettable.
The beauty of Swiss Mac and Cheese lies in its simplicity and heartiness. It’s the kind of dish you can whip up with store cupboard staples but still feels like a treat. It’s especially perfect on chilly days when you need something filling and warm—something that sticks to your ribs in the best way. I like to serve it straight from the baking dish, letting everyone dig in and help themselves. There’s something communal about it, and it always brings out the chatter and laughter at the table.
Over the years, I’ve made little tweaks to suit our family’s tastes. A pinch of nutmeg, a handful of crispy bacon bits, maybe even a scattering of chives on top for a bit of colour. But at its core, Swiss Mac and Cheese is all about bringing comfort and cheer.
So whether you’re looking to try something a little different or reconnect with old-fashioned, stick-to-your-soul cooking, Älplermagronen is a dish worth embracing. It’s no wonder the Swiss have kept it close to their hearts for generations. And once you’ve had a bite—melted cheese mingling with pasta and sweet apples on the side—you’ll understand why.
Swiss Mac and Cheese
Ingredients
- 200 g macaroni other short pasta
- 250 g potatoes peeled diced into small cubes
- 1 large onion thinly sliced
- 2 tbsp unsalted butter
- 200 ml double cream
- 200 g Swiss cheese grated Gruyere or Emmental
- salt to taste
- pepper to taste
- 1 pinch nutmeg optional
- 4 tbsp apple sauce to serve
Instructions
- Preheat the oven to 190°C (170°C fan) / 375°F / Gas Mark 5.
- Cook the potatoes in a large pot of salted boiling water for about 5 minutes.250 g potatoes
- Then add the pasta to the same pot and cook for an additional 8–10 minutes until both are tender. Drain well.200 g macaroni
- While the pasta cooks, heat the butter in a pan over medium heat.2 tbsp unsalted butter
- Add the sliced onions and cook slowly, stirring often, until they are golden and caramelised—this takes about 15–20 minutes. Don’t rush them!1 large onion
- In a large mixing bowl, combine the drained pasta and potatoes with the cream and half the grated cheese.200 ml double cream, 200 g Swiss cheese
- Add salt, pepper, and a pinch of nutmeg if using.salt, pepper, 1 pinch nutmeg
- Transfer to a greased baking dish. Sprinkle the remaining cheese over the top and bake for 15–20 minutes until bubbling and golden.200 g Swiss cheese
- Remove from the oven, top with the caramelised onions, and let rest for 5 minutes before serving.
- Serve with a generous spoonful of applesauce on the side for that classic Swiss touch.4 tbsp apple sauce
19 comments
The onions make all the difference. Lovely contrast in textures and flavours
As someone born in Zurich, I can say this version is very close to the original Älplermagronen I grew up with.
As a cheese lover, this is basically my dream dinner. Rich, gooey, and indulgent.
Don’t skip the onions—they’re a must.
I used Gruyère and added a touch of nutmeg—perfection.
Didn’t think I’d enjoy applesauce with mac and cheese, but wow—it just works.
This was such a cosy dinner for a chilly night. My kids loved the creamy cheese and pasta combo, and even my fussy eater surprised me by asking for seconds—with applesauce!
It smells amazing in the oven and tastes even better. Plus, it’s budget-friendly—bonus.
It’s hearty without being heavy.
Lovely texture, cheesy and creamy with just the right amount of salt.
The golden baked top with melted cheese is irresistible. It’s the ultimate family meal—warm, nostalgic, and surprisingly easy to make.
Tried this with my grandkids and they absolutely loved it.
Tried this version at home and it was spot on—so simple yet so full of flavour. The caramelised onions are everything.
My husband said this was the best thing I’ve ever made.
I made a vegan version of this using dairy-free cream and cheese. Still really comforting and full of flavour.
Easy to make and incredibly satisfying. I didn’t bother peeling the potatoes, and it still came out great.
Loved the contrast of sweet and savoury. This is comfort food done the Swiss way, and I’m all for it.
I’ll be making this again, no doubt.
I had this dish years ago while hiking in Switzerland and never forgot it.