Alpine Macaroni Recipe -
Alpine Macaroni Recipe
  • READY IN 50 mins

Alpine Macaroni

Recipe by  

"This is a traditional Swiss dish served on the slopes of the Alps. I like to top it with chunky apple sauce and crunchy onions to serve."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. Place the potatoes in a large pot and fill with enough water to cover them. Bring to a boil and cook until tender enough to pierce with a fork. Drain and cool slightly, then remove the peels, and slice into 1/4 inch thick slices.
  2. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish.
  3. Bring a large pot of lightly salted water to a boil. Add macaroni and cook until barely tender, about 6 minutes. Drain and set aside.
  4. Melt the butter in a large skillet over medium-high heat. Add onion; cook and stir until onion starts to turn translucent. Stir in the garlic, and cook for a few more minutes. Remove from the heat and set aside.
  5. Layer the macaroni, onions and potatoes into the prepared baking dish. Season with salt and pepper. Sprinkle the shredded Gruyere cheese over the top, and drizzle cream evenly over the entire dish.
  6. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 21, 2008

Hi - this is my recipe but I think the folks at altered it a bit. The cheese should be increased as one of you mentioned - and the chunky applesauce and crunchy onions on top are a must for flavor!! Hope this helps :) - Shannon

Most Helpful Critical Review
Nov 13, 2007

Different, but different does not necessarily translate to good. My family did not care for this dish. It was not very good. I will stick to a more traditional mac and cheese next time.


14 Ratings

Dec 17, 2007

I thought this was good! Maybe a little time I will use 1 cup of Gruyere AND 1 cup of Emmentaller cheese, plus lots of salt and pepper! There were a lot of onions as is, but i did top with applesauce to serve..yummy!!

Aug 15, 2011

Great recipe….My aunt from Switzerland makes it with 3 cups of cheese and no heavy cream. She uses Emmentaler Swiss cheese, Gruyere and Jarlseberg.

Feb 24, 2011

Since you slice the potatoes anyway, I scrubbed and sliced them before boiling and it only took 10 minutes, then kept the skin on for nutrition. I boiled the noodles only 4 minutes knowing they would cook more in the oven anyway with the added liquid. I used 1/3 c Wisconsin Brick cheese and 1/3 c Fontina and only 1/4 c Gruyere. I had only milk, so I didn't use heavy cream. I baked it covered for 45 min at 350 and it was perfect.

Mar 06, 2009

We all enjoyed this unusual and tasty recipe!

Feb 01, 2011

Delish! Made this for my work holiday party and everyone asked for the recipe. Wasn't crazy about the apple sauce but the crunchy onions are a must!

Apr 09, 2012

We just got back from Switzerland and had this dish. It was made with the noodles and potatoes, but the onions were served carmelized on top. Excellent! I liked it so much, I came to here in search of the recipe! Can't wait to try it!


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  • Calories
  • 493 kcal
  • 25%
  • Carbohydrates
  • 66.1 g
  • 21%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 87 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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