Alpine Mac & Cheese with Potatoes & Applesauce
Creamy, cheesy alpine pasta with potatoes, topped with melted cheese. Serve with tart applesauce for a classic Swiss-mountain finish that tastes way fancier than it actually is.
- Total time
- 25 min
- Servings
- 4
- Calories
- 542
- Protein
- 22g
Ingredients
- 1 lb waxy potatoes (Yukon Gold or similar)
- 8 oz elbow macaroni
- 2 cups (shredded or chunks) gruyère or alpine cheese, divided
- 1 medium yellow onion
- 1 cup whole milk
- 3 tbsp unsalted butter
- ¾ cup applesauce (store-bought)
Instructions
- 1
Cut potatoes into 1-inch cubes. Chop onion into small dice.
- 2
Bring a large pot of salted water to boil. Add potatoes and boil 8 minutes until just tender.
- 3
Add macaroni to the same pot. Stir and boil 8 minutes until pasta is al dente.
- 4
Drain pasta and potatoes, reserving 0.5 cup cooking water. Return to pot off heat.
- 5
Melt butter over medium heat, add diced onion, cook until fragrant and soft, about 2 minutes.
- 6
Pour in milk and bring to a simmer. Stir in 1.5 cups cheese until melted and smooth.
- 7
Pour cheese sauce into pasta pot, toss well, adding a splash of reserved water if too thick.
- 8
Transfer to a serving bowl or plates. Top with remaining 0.5 cup cheese.
- 9
Serve hot with a dollop of applesauce on the side.
Tools you’ll need
- large pot
- wooden spoon
- colander
- medium saucepan
- whisk or spoon
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