Matt Taylor-Gross • Food Styling: Jessie YuChen
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.
Featured in: “Our Best Mac and Cheese Recipes Will Satisfy All Your Cravings.”
Yield: 4 Time: 30 minutes 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 Instructions To a large pot 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
