Cheese Fondue Mac-and-Cheese

Fondue. Mac-and-cheese. Two things that were destined to go together. You just know it is creamy, gooey, and super cheesy.

Course Side

Cuisine American

Keyword cheesy, mac and cheese, macaroni and cheese

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 462kcal

1 pound elbow macaroni
½ cup butter
2 cloves garlic minced
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup all-purpose flour plus 1 tablespoon
3 ¼ cups milk
½ cup white wine
1 pound white cheese shredded . 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.
Remove 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.

Sure, you can substitute any cheeses you want!