Cheese Fondue Mac & Cheese Recipe

Cheese Fondue Mac & Cheese Recipe
Cheese Fondue Mac & Cheese Recipe photo by Taste of Home
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Cheese Fondue Mac & Cheese Recipe

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When my husband was a missionary kid in Switzerland, his mom learned to make cheese fondue. I thought of combining that favorite with one of mine—macaroni and cheese!—Kathy Lee, Elk Rapids, Michigan
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 1/4 cup panko (Japanese) bread crumbs
  • 1-1/2 teaspoons plus 1 tablespoon olive oil, divided
  • 4 ounces sliced pancetta, finely chopped
  • 3 cups uncooked elbow macaroni (about 12 ounces)
  • 3 tablespoons butter
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1-1/2 cups 2% milk
  • 1/2 cup white wine or chicken broth
  • 1 cup shredded Emmenthaler or Swiss cheese
  • 1 cup shredded Gruyere or Swiss cheese

Directions

In a small skillet, toss bread crumbs with 1-1/2 teaspoons oil; cook and stir over medium-high until golden brown. Remove from pan.
In same skillet, heat remaining oil over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot and garlic; cook and stir 1-2 minutes or until tender. Stir in flour and seasonings until blended; gradually whisk in milk and wine. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until melted.
Drain macaroni and add to sauce. Add pancetta; toss to combine. Sprinkle with toasted bread crumbs. Yield: 8 servings.
Originally published as Cheese Fondue Mac & Cheese in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

3/4 cup: 378 calories, 22g fat (11g saturated fat), 55mg cholesterol, 586mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 17g protein.

  • 1/4 cup panko (Japanese) bread crumbs
  • 1-1/2 teaspoons plus 1 tablespoon olive oil, divided
  • 4 ounces sliced pancetta, finely chopped
  • 3 cups uncooked elbow macaroni (about 12 ounces)
  • 3 tablespoons butter
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash ground nutmeg
  • 1-1/2 cups 2% milk
  • 1/2 cup white wine or chicken broth
  • 1 cup shredded Emmenthaler or Swiss cheese
  • 1 cup shredded Gruyere or Swiss cheese
  1. In a small skillet, toss bread crumbs with 1-1/2 teaspoons oil; cook and stir over medium-high until golden brown. Remove from pan.
  2. In same skillet, heat remaining oil over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  3. Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot and garlic; cook and stir 1-2 minutes or until tender. Stir in flour and seasonings until blended; gradually whisk in milk and wine. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until melted.
  4. Drain macaroni and add to sauce. Add pancetta; toss to combine. Sprinkle with toasted bread crumbs. Yield: 8 servings.
Originally published as Cheese Fondue Mac & Cheese in Taste of Home Christmas Annual Annual 2014

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