Macaroni from the chalet, the October dish we own up to

There are October evenings when salad just won't do. The rain beats against the windows, you come in with cold hands, and you want something warm, creamy, and thoroughly indulgent. Macaroni au chalet is exactly that—and this week, we're fully embracing it.

At a glance

• Preparation: 15 minutes
• Cooking: 25 minutes
• Servings: 4
• Difficulty: easy

Why this dish works so well

Potatoes and pasta cooked in the same pot, cream, gooey alpine cheese, onions slowly browned in butter, and warm apple compote on the side. The sweet-and-savory combination does it all: the compote cuts through the richness, makes you want another spoonful, and transforms a rustic dish into something you'll want to photograph before you touch it. It's the alpine chalet dish, reimagined as a bright and comforting Tuesday night meal.

Ingredients

• 400 g firm-fleshed potatoes (Charlotte, Ditta)
• 300 g macaroni
• 200 g grated alpine Gruyère, or half Gruyère and half Vacherin Fribourgeois
• 2 dl full-fat cream
• 1 dl milk
• 3 large onions
• 40 g butter
• 1 pinch freshly grated nutmeg
• Salt, freshly ground pepper

For the compote: 4 market Boskoop or Gala apples, 2 tablespoons water, half a cinnamon stick.

The steps

1. The onions first. Slice them thinly. Melt them in the butter over medium-low heat for 18 to 20 minutes, stirring occasionally, until they are golden, soft, and sweet. Set aside in a bowl.
2. The compote, meanwhile. Quarter the apples and place them in a saucepan with the water and cinnamon. Cover and cook for 15 minutes over low heat. Mash with a fork and leave to cool slightly. Keep it rustic, not smooth.
3. Potatoes and pasta together. Cut the potatoes into 2 cm cubes. Place them in a large saucepan of salted boiling water and cook for 5 minutes, then add the macaroni to the same water. Cook until the pasta is al dente.
4. The creamy sauce. Drain and return everything to the saucepan off the heat. Pour in the cream and milk, which should have been warmed beforehand, grate in the nutmeg, and add plenty of pepper.
5. The cheese, off the heat. Add it by handfuls, stirring after each addition. It should melt gently and coat the pasta without ever boiling—that's the secret.
6. Serve. Spoon into a large dish or directly into deep plates, topping with the mountain of golden onions and serving the warm compote in a small bowl on the side. Straight to the table.

This week's tip

The weekend version: place the assembled dish under the grill for 8 minutes with an extra handful of cheese for an irresistible golden crust. On a weekday, add a sliced leek with the onions for a touch of green, or replace half the potatoes with cubed squash—it cooks faster and naturally sweetens the dish.

It reheats beautifully the next day: add a ladle of milk to the saucepan, heat gently, and the creaminess will return. And if you're coming back from a long walk up the Salève on a Sunday in autumn, this is exactly the dish waiting for you.