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Swiss Macaroni and Cheese with Applesauce

5 from 3 reviews

A creamy Swiss Macaroni and Cheese with Applesauce (or Älplermagronen mit Apfelmus). This is a classic alpine dish from Switzerland and is simply the best macaroni and cheese recipe you will ever try!

Ingredients

For the bacon topping

For the fried onion topping

For the Applesauce

For the Macaroni and Cheese

Instructions

For the bacon topping

  1. Heat the oil in a medium frying pan.
  2. Cook the bacon or pancetta until it is golden and crispy.
  3. Remove the bacon or pancetta to a plate lined with kitchen paper to absorb the excess oil.

For the fried onion topping

  1. Fill a small saucepan with vegetable oil to about 2.5 cm (1 inch) depth and heat until the temperature is about 180°C (350°F).
  2. Fry the onion over medium-high heat until it is golden and crispy.
  3. Remove the onion to a plate lined with kitchen paper to absorb the excess oil.

For the Applesauce

  1. Peel, core and chop the apples.
  2. Place the apples into a small saucepan, together with the water.
  3. Cook over medium heat, stirring occasionally, until the apples soften and break down. Some apples release a lot of water upon cooking, whilst others absorb a lot of water. So keep a close eye on the pan to make sure the apples do not stick to the bottom of the pan. Add more water if necessary.
  4. Once the apples have completely cooked down, either mash the apples with a wooden spoon or purée the apples with a stick blender. Some types of apples cook and break down more easily than others so you may not need to always use a blender. However, the Swiss like to serve their applesauce very smoothly puréed.
  5. Taste for sweetness to see how much sugar you want to add.
  6. Set aside to cool slightly.

For the Macaroni and Cheese

  1. Heat the butter in a large saucepan over medium-high heat.
  2. Once the butter starts to melt, add the flour, stock cube and Dijon mustard.
  3. Stir until everything comes together into a paste. Cook this paste for 2-3 minutes, stirring continuously so that the flour can cook off.
  4. Slowly whisk in the milk. I do this a bit at a time to make sure there are no lumps in the sauce.
  5. Once all of the milk has been added, use a wooden spoon to stir the sauce continuously over the heat until it has thickened nicely. If the sauce is too thick, add some more milk to thin it out.
  6. Take the saucepan off the heat and mix through the grated cheese.
  7. Season with salt and pepper.
  8. Cook the pasta according to packet instructions in a lot of salted boiling water, together with the potatoes. Alternatively, boil the potatoes separately. Drain well.
  9. To serve, mix the cooked pasta and potatoes through the sauce while it is still hot and over low-medium heat.
  10. Garnish generously with the fried bacon or pancetta, fried onions, and herbs.
  11. Serve with a bowl of applesauce alongside (I prefer to serve the applesauce warm).

Kitchen Notes

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition