🧀 Macaroni chalet

Name: Macaroni chalet
Total time: 45 min
Yield: 4
Cuisine: Switzerland · Alps
Ingredients: 300 g short macaroni; 300 g waxy potatoes, peeled and diced; 2 onions, sliced into rings; 1 tbsp vegetable oil; 200 ml cream; 150 g mountain cheese (Gruyère-style), grated; Salt, pepper and nutmeg

Origin: Switzerland · Alps

980kcal

per serving · 350 g

280kcal

per 100 g

38 gProtein11 g / 100 g

52 gFat15 g / 100 g

88 gCarbs25 g / 100 g

Macaroni chalet is an Alpine comfort dish of short macaroni and diced potatoes baked in cream under a layer of melted mountain cheese, topped with sweet fried onions. The texture is soft and creamy with a golden, cheesy top. It is a classic of mountain huts and ski restaurants, served hot as a filling main course.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: cheese, cream

Contains glutenbecause of: macaroni

Contains dairybecause of: cheese, cream

Not keto25 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

macaronicheesecreampotatoonion

Recipe

4 servings45 min

Ingredients

300 g short macaroni
300 g waxy potatoes, peeled and diced
2 onions, sliced into rings
1 tbsp vegetable oil
200 ml cream
150 g mountain cheese (Gruyère-style), grated
Salt, pepper and nutmeg

Method

Boil the potatoes in salted water for 5 minutes, add the macaroni and cook together until both are tender; drain.
Fry the onion rings in the oil until deep golden.
Warm the cream with salt, pepper and nutmeg and mix with the pasta and potatoes.
Layer in a baking dish with the cheese, finishing with cheese on top.
Bake at 200 °C for 15 minutes until melted and golden, and scatter the onions over before serving.

How to make it lighter

Use more potato and onion and less cheese and cream for a lighter dish.
Keep the portion to about 250 g and add a green salad.
Measure the cream: half the amount still coats the pasta well.

History

This dish belongs to the Alpine tradition of macaroni baked with potatoes, cream and mountain cheese, best known in Switzerland as Älplermagronen, which herders are said to have made from the few supplies kept in mountain huts. Today it is served in Alpine chalets and ski restaurants in Switzerland and neighbouring France.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →