Tired of same old macaroni and cheese? You will love this hearty Swiss Alpine Skillet Mac and Cheese! Pasta and potatoes are cooked in a pan with the cream, then mixed with caramelized onions, crispy bacon, and gooey cheese for a meal the whole family loves!
The Swiss traditionally serve it with apple sauce. If you think apple sauce with cheesy pasta is weird, think again! It's the perfect sweet balance to the salty bacon.
What's to like about this Swiss Alpine Skillet Mac and Cheese?
Of course, everything is better with bacon, but I know for a fact that this macaroni and cheese is just as yummy without it. Its taste is very similar to Grenadir, a side dish from Central Europe.
So, if you are not Team Bacon you can leave it out, but I will seriously have to reconsider our friendship. 😉
This Swiss noodle recipe is at the top of my simple but flavorful Noodles Without Borders recipe list.
Noodles Without Borders: noodle dishes from around the world that my friend Bobbi from Healthy World Cuisine and I started last August. We both agree that noodles are versatile and the ultimate comfort food, no matter the season.
So, every first Tuesday of the month we each share a recipe from somewhere in the world.
I haven't met a pasta dish I didn't like, but this hearty mac and cheese from the Alpine region of Switzerland takes the cake. You must try this seriously tasty Älplermagronen, also called herdsman's macaroni.
Ingredients you'll need:
You don't need any crazy ingredients. These are all pantry staples. If Gruyere cheese is not available at your location, see below for substitutions.
What cheese should I use?
You want Swiss cheese (obviously) that will give you the ooey, gooey glory. Gruyere is the perfect melting cheese. Other options are Emmental and Raclette.
TIP: For the ultimate cheese pull (stretchy cheese), never use already shredded cheese. Freshly grate a block of cheese, using the grater side with large holes!
What pasta type is the best to use?
Any short pasta you have on hand will work, such as Penne, Rotini, or Macaroni.
How to make one-pan macaroni and cheese?
NOTE: Detailed description below in the recipe box.
You will need a large cast-iron skillet or Dutch oven with lid. I use my cast ironware all the time - as if you haven't noticed. 😄
- First, dice the bacon, slice the onions, and mince the garlic.
- Then add it all in a skillet and cook to caramelize the onions and crispy the bacon. Transfer the mixture, including the bacon fat, to a plate and set aside.
- Next, add the vegetable stock, heavy cream, diced potatoes, and pasta. Cover and cook until pasta is al dente.
- Finally, stir in the grated cheese and the bacon-onion mixture. Serve with apple sauce.
Gotta love one-pan dinners. They make easy cooking and cleaning up! What's not to love?You must try this easy #skillet mac and cheese from Swiss Alpine, mixed with crispy #bacon and caramelized onions! #macandcheese #easy
Other cheesy pasta recipes on ATJ to try:
for Swiss Alpine Skillet Mac and Cheese
What should I try next?
- For another skillet pasta meal, try this Polish Haluski. It's a simple comforting dinner that everyone loves, made with egg noodles, bacon, and cabbage.
- You'll also love this Greek-style tortellini and beef skillet bake. It's a real crowd-pleaser!
- Serve these hearty pasta dishes with a side of a light and healthy salad like this fresh Cucumber Salad.
Swiss Skillet Mac and Cheese
- Cast iron skillet with a lid or a Dutch oven
- 4 oz. (6 strips) bacon diced
- 1 onion thinly sliced
- 1 clove garlic minced
- 3 small red potatoes
- 2 cups vegetable stock
- 1 cup heavy cream or half and half
- 8 oz. Penne pasta
- 6 oz. grated Gruyere cheese
- Salt and pepper to taste
- Fresh parsley for garnish
- Applesauce for serving
- Heat a large cast-iron skillet or Dutch oven over medium heat. Add six strips of diced bacon, sliced onion, and minced garlic and cook, stirring, for 15 minutes or until the onions caramelize and the bacon is crispy. Transfer the mixture, including the bacon fat, to a plate and set aside.
- To the skillet, add two cups of vegetable stock, a cup of heavy cream and three diced red potatoes. Increase the heat to medium-high, bring to a gentle boil, and add 8 oz. penne pasta. Cover the pan with a lid and cook until pasta is al dente (about 12 minutes).
- When all the liquid soaks into the pasta, remove from the heat and stir in the 6 oz. grated Gruyere cheese and the bacon and onion mixture.
- Sprinkle with chopped fresh parsley and serve with applesauce.
- You want Swiss cheese (obviously) that will give you the ooey, gooey glory. Gruyere is the perfect melting cheese. Other options are Emmental and Raclette.
- For the ultimate cheese pull (stretchy cheese), never use already shredded cheese. Freshly grate a block of cheese, using the side with large holes!
- Any short pasta you have on hand will work, such as Penne, Rotini, or Macaroni.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.