Cheese Fondue Mac & Cheese
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
Total TimePrep: 20 min. Cook: 25 min.
- 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
- 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.
Nutrition Facts3/4 cup: 378 calories, 22g fat (11g saturated fat), 55mg cholesterol, 586mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 17g protein.
Originally published as Fondue Mac and Cheese in Taste of Home Christmas Annual 2014