Älplermagronen Alpine Macaroni with Apple Sauce

By AislePrompt Editorial · Published 2026-09-16 · Updated 2026-09-16

A hearty Swiss mountain pasta dish layering macaroni with caramelized onions, melted Gruyère, and a crown of crispy fried shallots, traditionally paired with a sweet-tart homemade apple sauce on the side. This Swiss-inspired vegetarian recipe, ready in about 65 minutes, pairs elbow macaroni, Gruyère cheese, grated, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 350g elbow macaroni
• 400g waxy potatoes, peeled and cut into 2cm cubes
• 200g Gruyère cheese, grated
• 150ml heavy cream
• 3 large yellow onions, thinly sliced
• 4 shallots, thinly sliced into rings
• 3 tablespoons butter
• 2 tablespoons neutral oil
• 4 Granny Smith apples, peeled, cored and chopped
• 2 tablespoons granulated sugar
• ¼ teaspoon ground cinnamon
• 4 tablespoons water
• 1½ teaspoons salt
• ½ teaspoon freshly ground black pepper

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Instructions

1. Step 1: Make the apple sauce first: combine the chopped apples, sugar, cinnamon, and water in a small saucepan. Cook over medium heat, stirring occasionally, for 15–18 minutes until soft. Mash to a chunky purée. Set aside and keep warm.
2. Step 2: Bring a large pot of salted water to a boil. Add the potato cubes and cook for 5 minutes, then add the macaroni and cook together until both are tender, about 10 more minutes. Drain, reserving 100ml of cooking water.
3. Step 3: While the pasta cooks, melt 2 tablespoons of butter in a large skillet over medium-low heat. Add the sliced onions with a pinch of salt and cook, stirring often, for 25 minutes until deeply caramelized and golden. Set aside.
4. Step 4: In a separate small pan, heat the oil over medium-high heat and fry the shallot rings for 4–5 minutes, stirring constantly, until crispy and golden. Drain on paper towels and season with salt.
5. Step 5: Return the drained macaroni and potatoes to the pot over low heat. Stir in the heavy cream and remaining tablespoon of butter. Fold in the caramelized onions.
6. Step 6: Remove from heat, scatter the Gruyère over the top, then cover for 2 minutes to allow the cheese to melt.
7. Step 7: Stir gently to incorporate the cheese into the pasta. Season with pepper. Transfer to a warm serving dish, top with the crispy shallots, and serve the warm apple sauce alongside.