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.

Ingreadients:

• 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

Direction

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. 

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.