This traditional Alpine comfort food is the Swiss version of macaroni and cheese. An alternate preparation method is to cover the prepared noodles and potatoes with the cream, cheese, and spices, and bake in a casserole dish until melted and saucy.
- 2 tablespoons butter
- 2 yellow onions thinly sliced
- 2 pounds Yukon gold potatoes peeled and diced into 1⁄2-inch pieces (about 2 large potatoes)
- 1 pound mezzi rigatoni
- 2 cups heavy cream
- 4 cups grated Appenzeller
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- Minced chives Applesauce
- Heat butter and onions over medium in a large saucepan. Cook for 5 minutes until onions begin to soften. Reduce heat to low and stir frequently to prevent burning until onions caramelize, about 40 minutes. Set aside.
- Boil potatoes in salted water in a large pot for 3 minutes. Add pasta and continue to cook until macaroni is al dente and potatoes are tender, about 10 minutes. Strain and immediately return macaroni and potatoes to pot and place back on burner.
- Stir in cream. Add grated cheese, salt, and freshly grated nutmeg. Stir until cheese has melted and a thick sauce is formed.
- Serve Älplermagronen with caramelized onions, applesauce, and chives.