Prep
15 min
15 min
Cook
40 min
40 min
Total
55 min
55 min
Yield
4 servings
4 servings
Category
Dinner
Dinner
Cuisine
Swiss-inspired
Swiss-inspired
This Alpine macaroni is inspired by Swiss Älplermagronen, a filling mountain dish that combines pasta and potatoes with plenty of melted cheese. Slowly cooked onions add sweetness and a crisp golden finish.
Using mature cheddar keeps the recipe easy to shop for in UK supermarkets while still giving the sauce a strong savoury flavour. Cook the potatoes until just tender so they keep their shape when mixed with the macaroni.
Serve it straight from the oven as a warming dinner after a cold day outdoors. A simple green salad works well alongside it, and traditional Swiss versions are often served with apple sauce.
Ingredients
- 250g macaroni
- 500g Potatoes, peeled and cut into 2cm chunks
- 2 large Onions, thinly sliced
- 30g Butter
- 200ml Double cream
- 150ml whole milk
- 250g Mature cheddar, grated
- salt, to taste
- black pepper, to taste
Method
- Heat the oven to 200°C, 180°C fan, gas 6.
- Put the potatoes in a large saucepan of salted water. Bring to the boil and simmer for 8 minutes, then add the macaroni and continue cooking until the pasta is just tender and the potatoes are cooked through. Drain well.
- Meanwhile, melt the butter in a large frying pan over a medium-low heat. Add the onions and cook for 12 to 15 minutes, stirring regularly, until soft and deep golden.
- Warm the double cream and milk together in a saucepan over a low heat. Add 200g of the mature cheddar and stir until melted and smooth. Season with black pepper and a little salt if needed.
- Combine the drained macaroni and potatoes with the cheese sauce, then spoon into a large ovenproof dish.
- Scatter over the remaining 50g mature cheddar and most of the golden onions. Bake for 15 to 20 minutes until bubbling and lightly browned.
- Top with the remaining onions and serve hot.
