The Swiss Alpine version of mac and cheese differs from the more common varieties eaten in the US (and sort of everywhere) in two main ways. First, Alpine mac and cheese includes not only pasta, but also potatoes. Second, you do not make a roux. The sauce is simply cheese melted onto the pasta after it is tossed with milk and/or cream. For this reason, the flavor of the cheese makes the dish. You should aim to get the best Swiss cheeses you can. We mixed Appenzeller, Gruyere, and Emmental, but any kinds is fine provided you like how it tastes! The dish is typically served with applesauce.
The salad is typically made with Nüsslisalat lettuce, also known as Rupunzel lettuce, because in the fairy tale by the same name Rapunzel is named after the lettuce hew mother loved and ate. It is not available in the US, but arugula, baby spinach, and mâche are all good substitutes.
Alpine Mac and Cheese (Älplermagronen)
2 small or 1 large Yukon gold or other waxy potato
12 oz tubular pasta, such as penne, rigatoni, or macaroni
2 yellow onions
1 clove garlic
½ cup milk*
½ cup cream*
½ lb thick-cut bacon
½ lb Swiss cheese of your choice (Appenzeller, Gruyere, and Emmental are traditional, but any kind of Swiss cheese you like work)
½ teaspoon nutmeg
salt and pepper to taste
1 cup applesauce (optional)
*You may sub 1 cup of half-and-half if you prefer
Heat two medium saucepans with water and salt liberally.
Cube the potatoes into bite-sized pieces, about ½" pieces. Place in one of the saucepans, bring to a boil until cooked, about 8-12 minutes. Drain and set aside.
In the other saucepan, cook the pasta according to al dente instructions, drain and set aside. Note, if you want to save on dishes, you can scoop out the potatoes with a slotted spoon and cook the pasta in the potato water.
While the pasta and potatoes cook, heat a sauté pan large enough to hold all the ingredients or a Dutch oven over medium heat. Cut the bacon lengthwise, then cube. Add to the hot pan. Cook until crispy, about 5-6 minutes, stirring. Remove with a slotted spoon and set aside, saving the bacon fat for the onions.
Cut the onions in half, then slice into thin half rings. Add the onions to the pan with the bacon fat, and fry them until they are golden and really caramelized. If they stick, add about a quarter cup of water as needed, to keep them cooking without burning. When the onions turn golden, add the minced garlic. Sauté for another 3-5 minutes, then remove the mixture with a slotted spoon and set aside.
Add the cooked and drained pasta and potatoes to the pan. Mix together over medium heat and add the milk and cream, stirring constantly. As the milk heats through, slowly add the grated cheese, nutmeg, salt, and pepper. Keep stirring until it turns into a cheesy sauce.
Serve immediately, topped with the caramelized onions and bacon, with applesauce on the side.
Greens with Bacon and Eggs
4 eggs
2 slices thick-cut bacon
1 tablespoon mayonnaise
2 tablespoons white wine vinegar
½ teaspoon Dijon mustard
¼ cup olive oil
pinch salt and coarsely ground pepper
10-12 ounces arugula, baby spinach, or mâche
Steam eggs in a small saucepan with a lid and steaming basket for 10 minutes, then plunge into ice water. Peel, then chop coarsely, into bite-size pieces. (Alternatively, you can boil them for the same length of time.)
While eggs are steaming eat a small skillet over medium heat. Cut the bacon lengthwise, then cube. Add to the hot pan. Cook until crispy, about 5-6 minutes, stirring, then remove pan with bacon in it from heat.
Put the mayonnaise, white wine vinegar, mustard, olive oil, and salt and pepper in a small blender or food processor. Blend together. Alternatively,, you can whisk the mayonnaise, white wine vinegar, and mustard together, then slowly stream in the oil, whisking throughout, to create into a creamy emulsion.
Place greens in a large bowl. Pour bacon and bacon fat over greens, then about two-thirds of the dressing. Toss and taste for seasoning, adding the remainder of the dressing, and/or salt and pepper to taste. Gently toss in the chopped eggs.
FUN FACTS:
The Gotthard Base Tunnel is the world's longest railway tunnel, stretching 35 miles. It runs under the Swiss Alps and reduces the travel time between Zurich and Milan by about an hour. The tunnel was opened in 2016, after 17 years of construction
Switzerland produces about 450 varieties of cheese, and the average person ins Switzerland eats an average of 47 pounds of cheese per year!
Despite a love for cheese and chocolate, Switzerland has the lowest obesity rate in Europe, according to the World Health Organization.
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