Alpine Macaroni Bake

Name: Alpine Macaroni Bake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 5 servings
Cuisine: Swiss
Ingredients: 1 pound elbow macaroni; 2 tablespoon butter; 2 yellow onions (thinly sliced); 1 cup beef broth; 2 cup heavy cream; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 0.25 teaspoon ground nutmeg; 2 cup Gruyère cheese (shredded); 1 cup Emmentaler cheese (shredded); 2 cup unsweetened applesauce

A delightful Swiss pasta dish combining elbow macaroni, a rich cheesy sauce, and tender caramelized onions, traditionally served with a side of sweet applesauce to cut through the richness.

Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Servings: 5
Cuisine: Swiss
Difficulty: Easy
Cost: $6.59/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

1 pound elbow macaroni
2 tablespoon butter
2 yellow onions (thinly sliced)
1 cup beef broth
2 cup heavy cream
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
0.25 teaspoon ground nutmeg
2 cup Gruyère cheese (shredded)
1 cup Emmentaler cheese (shredded)
2 cup unsweetened applesauce

Instructions

Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
In a large skillet or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the sliced yellow onions and cook slowly for 20-25 minutes, stirring occasionally, until deeply caramelized and tender. Set aside half of the caramelized onions for topping.
Preheat oven to 375°F (190°C).
To the skillet with the remaining caramelized onions, add beef broth and heavy cream. Bring to a gentle simmer, then season with salt, black pepper, and ground nutmeg. Continue to simmer for 5 minutes, allowing the sauce to thicken slightly.
Add the cooked elbow macaroni to the sauce along with 1 1/2 cups of the shredded Gruyère cheese and 3/4 cup of the shredded Emmentaler cheese. Stir until the cheese is melted and the macaroni is well coated.
Transfer the macaroni mixture to a 9x13-inch baking dish. Sprinkle the remaining 1 1/2 cups of shredded cheese and the reserved caramelized onions on top.
Bake for 15-20 minutes, or until bubbly and the cheese topping is golden brown and melted.
Serve hot with a generous dollop of unsweetened applesauce on the side.

Notes

The applesauce provides a traditional and delicious counterpoint to the rich, cheesy macaroni. For extra flavor, you can deglaze the pan after caramelizing onions with a splash of dry white wine before adding broth and cream.

Nutrition (per serving)

Calories: 760
Protein: 36.5 g
Carbohydrates: 80.2 g
Fat: 33.4 g
Fiber: 6.8 g
Sodium: 880 mg
Saturated Fat: 20.1 g
Sugar: 18.5 g
Cholesterol: 110 mg