Swiss Alpine Macaroni with Smoky Bacon & Apple Chutney
Experience the ultimate comfort food from the Swiss Alps, where savory cheese and smoky bacon meet the surprising sweetness of warm apple chutney. This Week 42 recommendation is the perfect transition into colder evenings, offering a unique blend of textures and flavors that will redefine your idea of pasta.
Ingredients
- Macaroni pasta400 g
- Potatoes, peeled and diced300 g
- Smoked bacon lardons150 g
- Yellow onions, thinly sliced2 pcs
- Gruyère cheese, shredded200 g
- Heavy cream200 ml
- Apples, peeled and diced3 pcs
- Cinnamon0.5 tsp
- Lemon juice1 tbsp
- Nutmeg1 pinch
- Butter1 tbsp
Instructions
Cook the diced potatoes in boiling salted water for 5 minutes. Add the macaroni to the same pot and continue boiling until both are tender, then drain well.
In a large skillet, fry the bacon until golden. Add the onions and butter, sautéing over medium heat until the onions are caramelized and sweet.
In a small pot, combine the diced apples, lemon juice, and cinnamon with a tablespoon of water. Simmer for 10 minutes until the apples are soft and jam-like.
Add the pasta and potatoes to the onion skillet. Pour in the heavy cream, nutmeg, and half the cheese. Stir gently over low heat until the cheese melts into a creamy sauce.
Plate the cheesy macaroni and top with the remaining cheese. Serve immediately with a large dollop of the warm apple chutney on the side or on top.
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