Swiss Bacon + Onion Mac and Cheese (Alplermakkaroni)
Cheese, cream, bacon, onions, potatoes, and the best of Swiss flavor–what’s not to like? This Swiss Bacon + Onion Mac and Cheese is straight from the Alps of Switzerland (via my Swiss sister-in-law) and is full of flavor and hearty goodness, sure to fill up your family around the dinner table.
It was the wee hours of the morning when I met my sister-in-law for the first time. She had flown from Switzerland to China to meet us, and my excited parents had woken little thirteen-year-old me to meet this Swiss beauty.
Her hair instantly struck me, followed soon by her artistic choice in clothes. The blonde highlights through her dark hair signaled to me that this was indeed a lady of taste and adventure, and she instantly intrigued me.
In the week that followed, I learned that she was an artist–in more ways than one. Not only could she sketch a caricature and draft a portrait with just a pencil and a few minutes and craft the most unique things from tidbits of this and that and put together a bouquet with strung pearls, she could also make food into an art.
FIRST IMPRESSIONS OF SWISS BACON AND ONION MAC AND CHEESE
The very first time that she cooked for my family (no small matter, as there were 11 out of 13 of us present), she brought Switzerland to our Chinese table.
With a bit of cream, some potatoes, onions, bacon, cheese, and pasta, she crafted a delicious lunch that had us kids drooling. My mom and I instantly recorded the recipe.
My sister-in-law stole our hearts through our tummies that day.
Only later did I learn that this sister-in-law never cooked exactly the same way twice. She had a knack for throwing ingredients into a pan and having them come together in the mist delicious ways.
I nearly became a scribe just to write down her creamy curry (get that recipe in another post) and appetizers and fondue.
HOW FOOD CAN CONNECT US TO OUR HERITAGE
With my family background settled in Switzerland and France on both maternal and paternal sides, anything to do with the “old country” intrigues me.
Every time I make this Swiss version of macaroni and cheese, I feel a little connection to the land in some way, though I have never been there, if only because I know and love someone from there.
Food is that way, isn’t it? If has the potential to connect us to our heritage and also to a new home, to welcome a new member into the family and to live on as a family tradition.
(You can read an interesting research post for more on how food and culture are intertwined here.)
Today, I am sharing a bit of my family with you. This recipe is part of my heritage and part of my present.
(Spoiler: My brother, of course, married the beautiful Swiss woman who introduced us to this Alpine dish, and now I have four Swiss-American, German-speaking nieces and nephews).
I hope this dish brings connection around your family table as you enjoy it together.
INGREDIENTS FOR SWISS BACON AND ONION MAC AND CHEESE
- 1/2 lb (2 cups uncooked) ziti pasta or elbow macaroni
- One onion
- 6-8 slices of American bacon
- One large potato
- 2 cloves of garlic
- 1/2 cup heavy cream
- 1 cup milk
- 2 Tbsp (1/4 stick) unsalted butter
- 1/2 tsp black pepper (or more, to taste)
- 1/4 tsp. garlic powder (see note)
- 1 tsp. powdered chicken bouillon
- 1 cup mozzarella cheese
- 1/4 cup shredded parmesan cheese
- Salt (to taste)
VARIATIONS AND SUBSTITUTES FOR SWISS BACON + ONION MAC AND CHEESE
This recipe is my take on this traditional Alpine pasta. My sister-in-law originally made this recipe without as much garlic and seasonings in general. For a more true-to-the-origin version, omit all of the garlic powder, parmesan cheese, and chicken bouillon.
Garlic preserved in oil can substitute for the cloves of fresh garlic. (This is perhaps my favorite way to make this dish.)
TOOLS YOU NEED TO MAKE SWISS BACON AND ONION MAC AND CHEESE
HOW TO MAKE SWISS BACON AND ONION MAC AND CHEESE
- First, boil the potatoes until slightly soft. Be careful not to overcook them. You want them to still be a little hard so that they don’t turn to mush when you fry them in a future step.
- Peel and chop a potato into small squares. While the potato is cooking, chop several slices of bacon into small pieces (about 1 to 2 inches) and fry them in a frying pan.
- While the bacon is frying, cut an onion into rings and mince two cloves of garlic. Add them to the frying bacon when it is beginning to get a little crispy.
- When the bacon and onion rings have reached a near-crispy state and a translucent state, respectively, remove them from the pan.
- Bring a pan of water to a boil and add the pasta.
- Meanwhile, drain the potatoes and fry them in the same frying pan, using the bacon grease, until they begin to get browned. Sprinkle with salt.
- For the sauce, whip together the heavy cream, milk, butter, black pepper, chicken bouillon, and garlic powder in a small pan. When hot, add the grated parmesan and mozzarella cheese.
- Drain the pasta and mix in the sauce. Then add the fried potatoes, bacon, onion, and garlic.
- Serve up with love.
WHAT TO SERVE WITH MAC AND CHEESE
- Green beans
- Fried vegetables
- Salad
- Mixed Berry Smoothie
- Swiss Muesli (fruit yogurt porridge)
- Oatmeal Raisin Cookies (for dessert)
HOW TO STORE LEFTOVER MAC AND CHEESE
If you have leftover macaroni and cheese, store it in an airtight container in the refrigerator for up to 3-4 days.
To reheat leftover Mac and cheese, see the instructions below. Or use leftover macaroni and cheese in a Mac and cheese casserole.
HOW TO REHEAT MAC AND CHEESE
How to Reheat Mac and Cheese in the Microwave
Reheating Mac and cheese in the microwave is, perhaps, the easiest method. Put the macaroni and cheese in a microwave-safe bowl and heat it for 2-3 minutes, or until the cheese has melted. Stir once while heating to make sure that the heat distributes evenly and the center gets warm.
How to Reheat Mac and Cheese on the Stovetop
Put the macaroni and cheese in a saucepan and heat over low heat for 3-5 minutes, stirring frequently. If needed, add splashes of milk to keep the macaroni and cheese from drying out.
How to Reheat Mac and Cheese in the Oven
Add the macaroni and cheese and about 1/4 cup milk or 3 Tbsp melted butter to a baking dish. Stir well. Heat in the oven at 350 F (180 C) for 10-15 minutes, stirring once to evenly distribute the heat.
CLOSING THOUGHTS
For a fully Swiss-themed meal, try adding a side of Swiss Muesli to the table too.
What is your ethnic and family heritage, and how do you connect with it (through food or otherwise)? I always love hearing about from where people trace their descent. Share in the comments below!
Authentic Swiss Bacon and Onion Mac and Cheese
Cheese, cream, bacon, potatoes, and the best of Swiss flavor--what's not to like? This version of macaroni and cheese is straight from the Alps of Switzerland (via my Swiss sister-in-law) and is full of flavor and hearty goodness, sure to fill up your family around the dinner table.
Ingredients
- 1/2 lb (2 cups uncooked) ziti pasta or elbow macaroni
- Meat and Potatoes
- One onion
- 6-8 slices of American bacon
- One large potato
- 2 cloves of garlic
- Cheese Sauce
- 1/2 cup heavy cream
- 1 cup milk
- 2 Tbsp (1/4 stick) unsalted butter
- 1/2 tsp black pepper (or more, to taste)
- 1/4 tsp. Garlic powder (see note)
- 1 tsp. Powdered chicken bouillon
- 1 cup mozzarella cheese
- 1/4 cup shredded parmesan cheese
- Salt (to taste)
Instructions
- Chop the potato into small squares about ¼- to ½-inch thick. Boil them in water until slightly soft. (You can test this with a fork. The potatoes should be penetrable but not break apart when stabbed with a fork.) When cooked, remove from the heat and drain.
- While the potato is cooking, slice the bacon into one- to two-inch pieces. Fry in a frying pan.
- Cut the onion into rings and finely mince the garlic cloves. When the bacon shows the first signs of getting crispy (a little brown around the edges), add the onion and garlic and cook until the onion is translucent and the bacon reaches a near-crispy state. (You can also decide how well-done you want your bacon and remove it from the heat at that point.) Remove from the heat and pour the bacon and onion mixture into a bowl and set aside, reserving the bacon grease in the pan.
- Bring a pot of water to a boil and add the pasta. Cook according to the package directions or until al dente. Drain.
- While the pasta is cooking, add the potato cubes to the frying pan and sprinkle with a little salt. Fry, using the grease from the bacon, until they begin to get crispy or golden. Add the bacon and the onion back to the pan and warm them all together.
- To make the sauce, whisk all the ingredients except the cheeses together. Heat until the butter melts. Add the parmesan and mozzarella to the sauce and heat until melted, mixing well. Season with salt to taste.
- Add the sauce to the cooked and drained pasta. Mix well over low heat.
- Add in the bacon and onion and mix gently.
- Serve up the pasta with love and enjoy.
Notes
Substitute minced garlic preserved in oil for both the garlic powder and cloves of garlic, skipping the frying and adding it into the sauce. This is my favorite way to make this. I feel like it has a better and more robust flavor.
