Alpine Macaroni

Alpine Macaroni

11
Shannon B 2

"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

50 m servings 493 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 493 kcal
  • 25%
  • Fat:
  • 19.4 g
  • 30%
  • Carbs:
  • 66.1g
  • 21%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

11
  1. 14 Ratings

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Most helpful positive review

Hi - this is my recipe but I think the folks at allrecipes.com altered it a bit. The cheese should be increased as one of you mentioned - and the chunky applesauce and crunchy onions on top are...

Most helpful critical review

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.

Hi - this is my recipe but I think the folks at allrecipes.com altered it a bit. The cheese should be increased as one of you mentioned - and the chunky applesauce and crunchy onions on top are...

I thought this was good! Maybe a little bland...next 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 t...

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.

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.

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 ...

We all enjoyed this unusual and tasty recipe!

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!

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 se...

I went to swissterland this past summer and when i asked how do you make the food tast so good they told me add more butter,more cream, more chesse and more milk. This recipie to add more and it...