Macaroni du Chalet with Gruyere Cheese
This Swiss take on your favorite mac and cheese (also known as Älplermagronen) originated in the Fribourg region as a popular cozy winter comfort food at ski resorts in the Alps! Heaps of nutty, flavorful imported Gruyere cheese blend deliciously with creme fraiche, onions, and broth in this luscious one pot dish. Fun fact! Pasta became widespread in northern Switzerland in the late 19th century, when the Gotthard Tunnel was built, partly by Italian workers who brought dry pasta with them.
Ingredients
- 3 cups chicken broth
- 1 onion minced
- 2½ cups elbow macaroni
- 2 cups grated imported Gruyère cheese
- 1 cup 8 oz. creme fraiche
- 3 TB butter
- Pinch nutmeg
- Chopped scallions for garnish
Instructions
- Add broth and minced onion to a large pot set over medium high heat. Bring to a boil, reduce to a simmer and cook until the onions are softened, for 3-4 minutes. Add the elbow macaroni and 1 tsp salt, continue cooking, stirring occasionally, until al dente or for 8–10 minutes.
- Remove from the heat and immediately stir in your grated imported Gruyere cheese, creme fraiche, butter, and nutmeg. Stir until the macaroni is coated in a rich sauce (the sauce will thicken as the pasta cools to serving temperature).
- Season to taste with salt and black pepper and serve garnished with chopped scallions.
