Alplermagronen

Alpler....what?! Alplermagronen is Swiss for "Holy Moley, this is the best macaroni and cheese I have ever had." Well, that's our translation! If you've ever visited a friend in Switzerland or wanted to be impressed by someone from Switzerland, they will make you this dish. It is creamy and savory and sweet and smelly all at the same time....kind of like me! (Karin)

This recipe comes from one of our Swiss importers in New York. They are on a campaign to "Save the Emmentaler" and they are doing a fantastic job! Visit their website here. For the month of November, let's make a pact to eat as much Swiss Cheese as we can. 

Alplermagronen

  • 2 Onions, in rings
  • 2 garlic cloves, slices
  • 2 cups waxy potatoes, in cubes
  • 2/3 cup bacon/pancetta/porky goodness

Roast all in a cast-iron skillet until brown. Set aside.

  • 2 cups vegetable stock
  • 1 cup cream
  • 1# pasta: They use something like penne or similar tube like shape

Boil the vegetable stock and cream together in a pot. Add the pasta and cook until the liquid is absorbed.

  • 2/3 cup grated Swiss cheese like: Schalenberg, Schnebelhorn, Urnerboden Alpkase, Vacherin Fribourgeoise, Raclette, Gruyere 1655, Emmentaler or Tete du Moine
  • Salt and Pepper to taste

Stir in the cheese into the pasta, then stir in the bacon/onion mixture over the pasta.

Serve with applesauce. If you really want people to know what you're doing, stir in your applesauce into the cheesy noodles all together. 

A big thanks to Joe at Gourmino for the recipe! Stop by the shop to see which cheese you like best for your Alplermagronen. (extra points if you say it with a Swiss accent!)