Fondue Macaroni and Cheese
User Reviews
4.1
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
621 kcal
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Course
Dinner
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Cuisine
French-American Fusion
Fondue Macaroni and Cheese
Description
This recipe for Fondue Macaroni and Cheese cooks elbow pasta to al dente texture, then combines it with a warm sauce created by gradually whisking grated gruyère and Emmental cheeses with a mixture of dry white wine, cream, and reserved starchy pasta water. Cornstarch mixed with the cheeses helps achieve a smooth emulsion, preventing separation.
Flavored with kirsch, fresh cracked black pepper, and freshly grated nutmeg, the sauce balances richness with subtle spice and aromatic notes. The pasta tossed in the velvety cheese fondue can be served immediately or placed in a buttered casserole dish and briefly baked at 350°F to develop a light crust.
This dish offers a rich and elegant take on macaroni and cheese, with the combination of Swiss-style cheeses and wine giving it depth and complexity. It suits dinner occasions where a comforting yet refined pasta cheese dish is desired.
The recipe has been recently updated with new photos and notes to support preparation clarity.
Ingredients
- 2 cups elbow pasta
- 10-11 oz gruyère grated; in any combination
- 10-11 oz Emmental cheese grated; in any combination
- 3 tsp cornstarch
- 1/2 cup white wine dry
- 1/2 cup cream
- 2 Tbs kirsch
- black pepper fresh cracked, to taste
- nutmeg freshly grated
Instructions
- For baked fondue mac and cheese, preheat your oven to 350F. Butter a 2 qt casserole dish.
- Cook the pasta in well salted water until al dente. Reserve a cup of the starchy pasta water, then drain and set the pasta aside.
- In a bowl, toss the grated cheeses with the cornstarch and set it by the stove. The cornstarch is important because it helps the wine and cheese blend into a smooth emulsion.
- In a saucepan, heat the wine, cream, and a cup of hot pasta water to a simmer, and then slowly add the cheese, a handful at a time, stirring or whisking continuously to incorporate it before going on to the next handful. The mixture should be hot but not bubbling or boiling, and it only takes a short time...don't walk away.
- When the cheese is fully incorporated, add the Kirsch and black pepper to taste. Then grate in some fresh nutmeg. Thin it down with more of the hot pasta water, if necessary.
- Add the macaroni to the fondue and mix well and serve right away or briefly bake your mac and cheese in a small casserole dish.
to bake your fondue mac
- Turn it into a buttered casserole dish. If you like you can top it with extra cheese, or breadcrumbs. Bake for about 20 minutes, and serve asap.
Notes
- Reserve pasta water to help create a smooth cheese sauce when combining cheese and liquids.
- Add cornstarch to the grated cheeses to prevent sauce separation and maintain a silky texture.
- Use freshly cracked black pepper and freshly grated nutmeg for best flavor in the sauce.
- Optionally bake the assembled dish briefly to develop a golden crust on top before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 57g | 19% |
| Protein | 26g | 52% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 90mg | 30% |
| Sodium | 458mg | 19% |
| Potassium | 260mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 916IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 395mg | 40% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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