Fondue. Mac-and-cheese. Two things that were destined to go together. You just know it is creamy, gooey, and super cheesy. Cheese fondue mac-and-cheese is what that weird orange stuff in the box at the grocery store dreams about being. There’s nothing but good stuff here. Nothing but flavor and creaminess.
If you’re worried about the wine and serving this to children, I wouldn’t worry. The alcohol cooks off once the mixture comes to a boil. Now, whether or not you can get kids to eat this is another thing. It’s definitely not the ‘usual’.
Cheese Fondue Mac-and-Cheese
- 1 pound elbow macaroni
- 1/2 cup butter
- 2 garlic cloves minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cup plus 1 tablespoon all-purpose flour
- 3 1/4 cups milk
- 1/2 cup white wine
- 1 pound shredded white cheese I used a combination of Emmenthal, Gruyère and Swiss
- Panko bread crumbs
- Preheat your oven to 350 F.
- Cook pasta per package instructions, removing from heat 1-2 minutes before being completely done. You want the pasta to be a little al dente.
- Melt the butter in a large sauce pan.
- Add the garlic, salt, and pepper.
- Whisk in the flour and cook for 1 minute while continuing to whisk.
- Remove from heat and milk and wine and stir.
- Return to heat and bring back to a boil. Whisk for another minute while boiling.
- Removing from heat and stir in the cheese until melted.
- Add the pasta to the pan and toss until well coated.
- Spray a 9" x 13" baking dish with non-stick spray.
- Pour pasta mixture into dish, spreading out evenly.
- Sprinkle top with Panko.
- Bake 35-40 minutes or until the mixture is golden brown and is bubbly hot.