A Comforting Dish from the Swiss Alps
My Favorite is Swiss Mac and Cheese with Pickled Shallots and I still remember the first time I tried Swiss Mac and Cheese. It was during a cozy winter getaway in the Swiss Alps, surrounded by snow-capped mountains and the smell of wood burning in the fireplace. After a long day of hiking, I was craving something warm and comforting. The local restaurant served up a dish that immediately caught my eye—Swiss Mac and Cheese, or as the locals called it, Älplermagronen. I took one bite, and I was hooked. The rich, creamy cheese paired perfectly with the pasta, and I knew I had to recreate this dish at home.
Bringing the Swiss Flavors Home
Once back home, I decided to give the dish my own little twist. I loved the combination of Gruyère and Raclette cheeses from the original dish, but I felt like it needed something to cut through the richness. That’s when I thought of pickled shallots. They add the perfect pop of tangy flavor, balancing out the creamy cheese sauce. It took me a few tries to get the right blend of flavors, but when I finally nailed it, it instantly became a favorite in my household. The pickled shallots brought a unique twist that even surprised my friends when they tried it.
A Dish for All Occasions
What I love most about this dish is how versatile it is. It works just as well for a cozy family dinner as it does for a special occasion. I’ve served it during holidays, and it always gets rave reviews. The golden brown top with melted Raclette cheese looks so inviting when it comes out of the oven. The smell alone draws people into the kitchen, eager to dig in. And that first bite—creamy, cheesy, with a hint of tang from the shallots—is always a hit. Even kids love it, which is a win in my book.
Small Tweaks, Big Impact
Over time, I’ve experimented with adding different ingredients to suit the occasion. Sometimes, I mix in crispy bacon or ham for an extra layer of flavor. For a little crunch, I’ve topped it with breadcrumbs mixed with butter before baking. And no matter how I change it up, the essence of the dish remains the same—comforting, cheesy, and satisfying. Paired with a simple green salad or roasted vegetables, this Swiss Mac and Cheese with Pickled Shallots is a dish that always brings a sense of warmth and joy, just like that first time in the Alps.
Table of Contents
Chef’s Notes-Swiss Mac and Cheese with Pickled Shallots
- You can pickle the shallots a day or two in advance to save time on the day of cooking. The flavor improves as they sit, making them more tangy and delicious.
- When making the cheese sauce, ensure the milk is warmed before adding it to the butter and flour mixture. This prevents lumps and helps the cheese melt smoothly for a velvety sauce.
- Adding freshly grated nutmeg is a traditional Swiss touch that enhances the flavor of the cheese sauce. If you don’t have a nutmeg grater, ground nutmeg can be used in a pinch.
- To get that golden-brown top, bake the mac and cheese uncovered. If you want an extra crispy topping, broil it for the last 2-3 minutes, but keep an eye on it to avoid burning.
- A crunchy texture can elevate this dish. Mix breadcrumbs with melted butter and sprinkle on top before baking for a satisfying crunch.
- To turn this side dish into a complete meal, add in diced ham, cooked bacon, or even sautéed mushrooms for an earthy flavor boost.
Swiss Mac and Cheese with Pickled Shallots
8
servings20
minutes35
minutes450
kcal15
minutes1
hour10
minutesDive into the ultimate comfort food with this Swiss Mac and Cheese with Pickled Shallots! Inspired by the traditional Alpine farmers’ macaroni, this dish combines the rich flavors of Gruyère and Raclette cheeses with a creamy texture that will leave you craving more. The quick-pickled shallots add a tangy twist, balancing the cheesy goodness perfectly. Perfect for a cozy dinner or a show-stopping side at your next gathering!
Ingredients
- Pickled Shallots
1 cup thinly sliced shallots
1/2 cup apple cider vinegar
1/2 cup water
2 tsp granulated sugar
1 tsp kosher salt
- Cheese Sauce
1/4 cup unsalted butter
1/4 cup all-purpose flour
5 cups whole milk, warmed
3 cups grated Gruyère cheese (about 12 ounces)
3/4 tsp black pepper
1/4 tsp freshly grated nutmeg
- Pasta and Assembly
16 ounces cavatappi pasta, cooked al dente
1 1/2 cups grated raclette cheese (about 6 ounces)
Chopped fresh chives for garnish
Directions
- In a Dutch oven over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook while stirring constantly until it turns light golden brown, approximately 2 minutes. Gradually whisk in the warmed whole milk until fully combined. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer while whisking often until thickened, about 6-8 minutes. Remove from heat and stir in the grated Gruyère cheese, black pepper, nutmeg, and remaining kosher salt until the cheese melts completely.
- Transfer the pasta mixture into a 13×9-inch baking dish. Sprinkle the remaining pickled shallots over the top and evenly distribute the grated raclette cheese. Bake in a preheated oven at 375°F until the top is golden brown, about 35 minutes.
- Garnish with chopped fresh chives before serving.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- Whisk
- microwave
- baking dish
Nutrition Facts
- Calories: 450kcal
- Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 70mg
- Sodium: 600mg
- Potassium: 300mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 6g
- Protein: 18g
- Vitamin A: 15IU
- Vitamin C: 2mg
- Calcium: 40mg
- Iron: 10mg
FAQ- Swiss Mac and Cheese with Pickled Shallots
Can I make this dish ahead of time?
Yes! You can fully assemble the mac and cheese (minus baking) a day in advance. Refrigerate it, and when you’re ready to bake, allow it to come to room temperature for about 20 minutes before placing it in the oven.
What can I use instead of Raclette and Gruyère?
If you can’t find Raclette, Fontina or Havarti work well. For Gruyère, try Emmental or Comté as substitutes, which are still packed with Swiss flavor.
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free alternative (such as rice flour or a gluten-free all-purpose blend) and use gluten-free pasta for a delicious gluten-free version.
What if I don’t have a microwave for pickling the shallots?
You can pickle the shallots on the stovetop by simmering them in the vinegar mixture for about 3 minutes, then letting them cool before draining.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, adding a splash of milk to loosen the sauce if needed.
