Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Swiss Macaroni and Cheese with Potatoes and Applesauce

Servings: 6

While everyone has heard of fondue, cheese is a standout in many other Swiss foods from the region, too, including this Älplermagronen mit ankestückli, or Alpine macaroni with applesauce. This is truly a Swiss Alpine farmer’s comfort food, a rib-sticking combo of potato, pasta, and cheese served with, of all things, caramelized onions and freshly made applesauce. Don’t even think about using store-bought applesauce; the homemade applesauce makes this dish truly spectacular.


For the onions

  • 1-1/2 oz. (3 Tbs.) unsalted butter
  • 2 large yellow onions, chopped (about 3-3/4 cups)
  • Kosher salt

For the pasta and potatoes

  • Kosher salt
  • 8 oz. Yukon Gold potatoes, peeled and diced
  • 8 oz. ziti or rigatoni
  • Unsalted butter, softened
  • 6 oz. Gruyère or appenzeller, grated
  • 3/4 cup heavy cream

For the applesauce

  • 1 oz. (2 Tbs.) unsalted butter
  • 1-1/2 lb. Granny Smith apples, peeled, cored, and sliced (about 3 large)
  • 1 Tbs. granulated sugar
  • 1/4 cup apple juice


Caramelize the onions

  • In a large skillet, melt the butter over medium-low heat. Add the onions and cook, stirring often, until soft, about 10 minutes. Reduce the heat to low and cook, stirring often, until golden, 15 minutes. Season lightly with salt, and set aside.

Make the pasta and potatoes

  • Position a rack in the center of the oven, and heat the oven to 425°F.
  • Bring a large pot of well-salted water to a boil over high heat. Add the potatoes, and cook until half-done, about 3 minutes. Add the pasta, and cook according to package directions until al dente, at which time the potatoes should be soft, too. Drain well.
  • Lightly butter a 9×2-inch round or oval baking casserole. Transfer half of the pasta and potatoes to the casserole, and sprinkle with half of the cheese. Cover with the remaining pasta and potatoes and the
    remaining cheese. Pour the cream over the cheese, and bake until the cheese melts and the dish is bubbling, about 20 minutes.

Make the applesauce

  • Meanwhile, prepare the applesauce. In a large skillet, melt the butter over medium heat. Add the apples and cook, stirring often, for 2 minutes. Sprinkle the sugar over the apples, and reduce the heat to medium low. Add the apple juice, and cook gently until all the liquid is absorbed, about 15 minutes. Mash the apples slightly with a fork, or leave whole. Keep warm.
  • Remove the casserole from the oven, and spoon the onions over the top. Serve with the applesauce on the side.


Rate or Review

Reviews (6 reviews)

  • Depq49 | 01/07/2020

    Made this for dinner yesterday. I just made the potatoes and Mac and Ch part and it was fantastic. I made it as directed. I live on a ranch and this definitely warms you up and sticks to your ribs! Will definitely make it again.

  • Shopfoodie | 04/02/2019

    Easy to make.Great twist and very flavorful with the apple sauce.
    Loved it and will make it again and again!

  • PKCanada13 | 03/06/2019

    I've made this once and it was great. Making it again for my granddaughter who is vegetarian. Didn't think the applesauce quite paired, but it was nice for a change.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial