Macaroni du Chalet

Heaps of Gruyère cheese are nonnegotiable in this one-pot Swiss pasta.

  • Serves


  • Cook

    30 minutes

Kat Craddock

By Kat Craddock

Published on January 30, 2024

Visitors to Switzerland’s Fribourg region who ride the swinging funicular to the tippity top of Mount Moléson can soak in dazzling views over a cool glass of chasselas wine and a heaping bowl of macaroni du chalet. Known as Älplermagronen in the German-speaking parts of the country, this simple and comforting one-pot pasta recipe—adapted from the one served at the no-frills Plan-Francey restaurant—is best made with the regional king of cheeses: le Gruyère. (To be sure you’re getting the real deal, look for “AOP” on the label.) Don’t skimp on the scallions and chives—they provide a necessary hit of freshness and draw out the cheese’s herbal and oniony notes.


  • 3 cups vegetable broth
  • Kosher salt and freshly ground black pepper
  • 1 medium white onion, finely chopped
  • 2½ cups (12 oz.) elbow macaroni
  • 2 cups (6 oz.) coarsely grated Gruyère cheese
  • 1 cup (8 oz.) sour cream
  • 3 Tbsp. unsalted butter
  • 2 Tbsp. finely chopped chives
  • 2 Tbsp. finely chopped scallions


Step 1

To a large pot set over medium-high heat, add the vegetable broth and season lightly with salt. Add the onions, bring to a boil, and cook until the onions are softened, 2–4 minutes. Add the pasta and continue cooking, stirring occasionally, until al dente, 8–10 minutes. 

Step 2

Remove from the heat and, without draining the macaroni, stir in the cheese, sour cream, and butter until the cheese is thoroughly melted and the macaroni is coated in a rich sauce. Season to taste with more salt and black pepper, sprinkle with chives and scallions, and serve hot.

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