Cheese Fondue Mac and Cheese
Tuesday, January 25, 2011 at 1:29PM in Dips, Main Dish, Sauce, Side Dish, baking, lunch, pasta, recipes, vegetarian Flashback: Last November. David Lebovitz posted about Making Swiss Cheese Fondue. It looked and sounded incredibly cheesy and rich--and amazing.
Confession: I’d never had fondue. EVER. I’m not usually one for cheesy sauces. I know, right? Crazy. Not even chocolate fondue! What is wrong with me?
That post--I couldn’t get it out of my head. I had to have some cheese fondue, and quick. I planned to get the stuff together and make one for us to enjoy after decorating the Christmas tree. That didn’t work out, so I figured we’d have one at Christmas. The stomach flu foiled that plan. It didn’t seem like I’d get around to having my cheese fondue, dammit.
David said that fondue is so popular in Switzerland, that cheese vendors sell pre-made mixes for cheese fondue. Speaking of that, guess what we found at Trader Joe’s? Yes! Trader Jacque’s Cheese Fondue, imported from France. It was fate, telling me to have that fondue for New Years Day. Looking at the ingredient list, it had all the things David mentions in his post: white wine, Kirsch, Gruyère, Emmenthal, Comtè, and garlic. All you had to do was melt and stir it in the container, right in the microwave. I’m now officially hooked on cheese fondue! The Kirsch is optional, but I highly recommend you read not only his fondue post, but also his post on Kirsch and why you should have some on hand. I bought a bottle on his recommendation, and plan to try it in more recipes.
While we were having our fill of fabulous bread cubes dipped in this amazing melted cheesy goodness, Billy thought it would be fun to pour it over some pasta for a quickie mac and cheese. Since he was willing to do the work, I said “Yeah, ok!” I’m not one to turn down mac and cheese, you know?
Which brings me to today’s post. Cheese Fondue Mac and Cheese. I combined the traditional fondue ingredients with a few other things to make a great cheese sauce perfect for pouring over your favorite noodles. If you’re lucky enough to have a Trader Joe’s or Whole Foods nearby, you already know that they have fabulous cheese selections. I know that Emmenthal and Gruyère aren’t uncommon, but Comtè may be harder to find. At any rate, I’ll give you some info and substitutions on each, from one of my favorite sites, Cook’s Thesaurus.
- Emmental = Emmentaler = Emmenthaler = Emmenthal = Bavarian Swiss cheese Pronunciation: EM-uhn-tall Notes: This Swiss cheese is riddled with holes and has a mild, nutty flavor. It's an excellent melting cheese, and a key ingredient in many fondues. Substitutes: Jarlsberg (similar) OR Beaufort OR Gruyère OR Swiss OR raclette
- Gruyere = Gruyère Pronunciation: grew-YARE Notes: Gruyères are excellent melting cheeses, and they're commonly used to make fondues, soufflés, gratins, and hot sandwiches. Varieties include Swiss Gruyère, Beaufort, and Comté. Substitutes: Emmentaler OR Jarlsberg OR Appenzell OR raclette OR Swiss cheese
- Comte = Comté = Gruyère du Comté = Comte Gruyere Pronunciation: kohm-TAY Notes: This excellent French cow's milk cheese dates from the time of Charlemagne. It has a mildly sweet, nutty flavor, much like Gruyère. It's a very good melting cheese. Substitutes: Gruyère OR Fontina OR Beaufort OR Emmentaler
Cheese Fondue Mac and Cheese
16 oz of your favorite mac and cheese-type noodle (I like Barilla Cellentani)
1/2 cup butter
2 garlic cloves, minced
1 tsp salt (test sauce when finished-we added a couple more pinches)
1/2 tsp pepper
1/2 cup plus 1 tbsp flour
3 1/4 cups milk
1/4-1/2 cup white wine
1-2 tsp Kirsch (optional)
1 pound cheese (a blend of Emmenthal, Gruyère and Comtè), shredded
Panko bread crumbs
Heat oven to 350. Cook the pasta till just al dente, it'll cook more in the oven. Set aside.
In a large sauce pan, melt the butter over medium heat. Add the garlic, salt, pepper and flour. Whisk until smooth, remove from heat. Add milk, wine and Kirsch, return to heat and bring to a boil. Boil for one minute while whisking. Remove from heat and add cheese, stir until completely melted.
I double dog dare you not to eat up all the bread in your house by dipping it in the sauce at this point.
Pour the sauce over the cooked noodles and stir until all the noodles are coated with cheesy love. Pour into a lightly greased baking dish. Sprinkle a good amount of Panko over the top. Bake 35-40 minutes until nicely golden brown and bubbly.
- While we loved this mac and cheese, it’s on the “mild cheesy flavor” side, so if you’ve got kids (or adults!) that don’t like strong cheese, they’ll probably love this one.
- When I make this again, I’m going to try adding more wine and cheese. Because you can’t have too much of a good thing, and I really want to spotlight the cheeses.
- I’d originally planned to sprinkle a blend of the cheeses over the top along with the Panko, but I had just enough to make the sauce. I’m definitely trying that next time, too.
Please excuse the bad, nighttime lighting. Hungry family wants to eat…
Reader Comments (17)
Mouth watering goodenss is all I have to say. You seriously made me hungry with this post Elle. I will be making this recipe asap. Y.U.M. Print!
Mike's made fondue for us, a couple of times a year, for as long as I remember. We put the fondue pot between us on a TV tray table and dip bread, veggies, Granny Smith apples... but I never thought to make a mac & cheese with it. I just bought some Emmenthal and Gruyere, too, not knowing what I was going to do with it. Now, I think I do!
Oh! Next time, try adding a pinch of nutmeg, too. Really brings out the nuttiness in the cheeses.
I've never had fondue and I'm a cheese fah-reak so TJ's to the rescue next time I go! It's one of my missions in life to find my go-to mac n cheese recipe so of course I'll HAVE to try this one in the name of research. *wink, wink*
i am soooooooo smacking myself on the forehead saying, 'why didn't i think of that?!!' mouth-drooling goodness Elle! btw - LOVE fondue in this house!
Ohhhh so good and cheesy. I have never had fondue either, LOL Even growing up with hippy parents. n Your mac and cheese looks delightful. I would use smoked greyere, love the stuff.
What a great idea, surprised it had a mild cheesy flavor with all those cheeses. Stumbled
First; I have got to remember to eat breakfast in the morning. Yes, for all the standard reasons but also because this is almost PAINFUL to read because I'm starving about now.
I love cheese fondue. I have two fondue pots. But does that mean I actually make it...nope, but I really do have good intentions!
This is perfect...the taste without the pot, the melting, the cutting up of crudites. Thanks Elle..or in my present state...thanks a lot!
So hungry now Renee! I never have fondue but always have romantic notions about it love the first pic of your mac and cheese, in that pic it looks like aocnsistency I would love:).
I. Am. Drooling. Oh wow, Elle! This looks INCREDIBLE!
I LOVE cheesy sauces, but I've never ever had fondue either! And it's weird because I was JUST thinking about that fact earlier tonight. There's a place in Boston called the Wine Cellar and allegedly it has really good fondue. Anyway, I'm sure I'd love this mac and cheese. Though I do prefer a bit of a sharper cheese :)
speaking of fondue, there's a little restaurant in these parts called the melting pot and it's essentially vats of cheese or chocolate served with a variety of dippers. amazing, right? :)
That's a great idea Elle! It sounds fabulous. I use a cheese sauce made from a roux for my mac and cheese. So I totally agree with a creamy yummy cheese sauce like this!
Oh gee - I drooled on myself AND I tihnk my hips expanded - yum!
I think I've gone into a food comatose by looking at the ingredients--and the pics! And that's not a bad thing... I'm really dying to make this now!
This sounds like a mac and cheese I could love. I had to laugh at your hungry family comment. My poor family often has to wait for a photo to eat too.
My favorite memory of a brief trip to Geneva is the fondue (oh wait, no, it's the raclette, but the fondue is 2nd place at least!). I never make it at home because getting out the fondue set and making sure we have fuel, etc. is such a pain. This would be a great way to get those flavors without the hassle. Also, I think it'll get my mac 'n' cheese lovin' toddler to try some different cheeses. Thanks for a great post!
Hi Elle,
I know I'm totally late to this party, but I couldn't resist dropping in to hear about your fondue experience. We LOVE fondue, and usually make it from scratch, although the Trader Joe's version isn't a bad alternative. Love that you mention Jarlsberg, as it is a fabulous melting cheese...perfect for fondue! Almost makes me wish that winter would linger just a little while longer. Notice I said, "almost."
Best,
Casey
on behalf of Jarlsberg USA