Making Mac & Cheese Fondue: A Cheesy Delight

Mac and cheese is a classic comfort food, but it can be taken to the next level by making it into a fondue. This creative twist on a traditional Swiss dish is perfect for a romantic dinner for two or a fun gathering with friends. The key to a good fondue mac and cheese is in the cheese sauce, which should be creamy and smooth. A combination of Gruyere, Emmentaler, and cheddar cheeses is often used, along with cornstarch to thicken the sauce and wine to add flavour. The sauce is then mixed with cooked pasta and baked until bubbly and browned. This indulgent dish is sure to be a hit with adults and adventurous kids alike!

Choosing the right cheese

The most common base for fondue is Gruyere, a nutty, slightly sharp Swiss cheese that melts beautifully. Combine it with other cheeses to boost the creaminess and smooth out the flavours. Some good options include:

• Cheddar: Medium-sharp or sharp cheddar adds a nice tang and melts well.
• Monterey Jack: This semi-hard cheese has a mild, buttery flavour and melts easily.
• Havarti: A semi-soft cheese with a mild, buttery flavour that melts smoothly.
• Emmentaler: A variety of Swiss cheese with a slightly sweet and nutty flavour.
• Fontina: A creamy, buttery cheese that melts well and adds a nice depth of flavour.
• Gouda: A firm, nutty cheese that melts smoothly and adds a rich, complex flavour.
• Comte: A French mountain cheese with a slightly sweet and nutty flavour.
• Raclette: A Swiss cheese with a creamy, nutty flavour that melts beautifully.
• Vacherin: A Swiss cheese with a creamy, rich flavour.

When selecting your cheese, opt for small blocks of high-quality cheese. Grate the cheese yourself, as pre-grated cheese may not melt as smoothly. And remember, the quality of the cheese you choose will have a significant impact on the final dish, so it's worth investing in good ingredients.

Preparing the cheese

The cheese is the star of the show in this mac and cheese fondue, so it's important to choose a good-quality selection. A mix of traditional, firm mountain-style cheeses is best for a classic Swiss fondue, and a blend of Gruyere, Emmentaler, and Appenzeller is traditional. For this mac and cheese, you'll also want to include some other cheeses to boost the creaminess and smooth out the flavours. Good options include cheddar, Monterey Jack, and Havarti.

Once you've selected your cheeses, grate them. Grated cheese melts faster and more evenly than chopped cheese, resulting in a smoother fondue. You can use the grater blade of a food processor to grate a large amount of cheese quickly and efficiently.

After grating, toss the cheese with cornstarch. This step is important because it helps thicken the fondue and prevents the cheese from clumping. Cornstarch is also gluten-free, so it's a good option for those with dietary restrictions. You can use flour in a pinch, but it may leave a stronger aftertaste.

Now you're ready to start melting the cheese. Heat some wine in a saucepan—a dry, high-acid white wine like Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay is best. You can also add some garlic and lemon juice to the wine for extra flavour. When the wine is simmering, slowly add the cheese a handful at a time, stirring continuously until each addition is mostly melted before adding more. This step is key to ensuring a smooth, lump-free fondue.

Once all the cheese is melted, you can add some brandy, mustard, and nutmeg to taste. Then simply toss your cooked pasta with the fondue, transfer to a baking dish, and bake until bubbly and browned.

Using wine in the fondue

Wine is a key ingredient in a classic fondue, and when making mac and cheese fondue, it's no different. The wine adds a depth of flavour that is unattainable with other ingredients. The acid in the wine also helps to keep the cheese mixture smooth and gives it an even texture.

When making fondue for mac and cheese, it is important to use a good-quality, dry white wine. A wine that is both dry and high in acid will work best. Examples of suitable wines include Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. It is important to note that the taste of the wine will directly impact the taste of the fondue, so it is advisable to use a wine that you would enjoy drinking. If you don't have wine or prefer not to cook with it, you can substitute it with unsalted chicken or vegetable stock.

To make the fondue, start by heating the wine in a saucepan over medium-low heat. You want to bring the wine to a simmer but not a boil. Once the wine is simmering, slowly add the grated cheese a handful at a time, stirring or whisking continuously until it is fully incorporated. This step is crucial, as it ensures a smooth and creamy fondue.

After all the cheese has been added and melted, you can add your seasonings, such as salt, pepper, nutmeg, garlic, and Dijon mustard. You can also add a tablespoon of fortified wine or liqueur for an extra kick of flavour. Brandy or Cognac are excellent choices, as they add a subtle fruity note to the fondue. Kirsch, a delicious cherry brandy, is also a popular choice and is commonly used in traditional Swiss fondue.

Once your fondue is seasoned to your liking, it's time to add the macaroni. Toss the cooked pasta with the fondue until completely coated. You can then transfer the mixture to a baking dish and bake it in the oven until bubbly and browned. Serve your fondue mac and cheese immediately and enjoy the creamy, cheesy goodness!

How to keep the fondue smooth

To keep your fondue smooth, it's important to grate the cheese instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. Cornstarch is also key to achieving the right consistency. It thickens the fondue and prevents the cheese from clumping, so make sure to toss the grated cheese with cornstarch before adding it to the wine mixture.

When adding the cheese to the wine, do so slowly, sprinkling in a small handful at a time and stirring constantly. Allow each addition to melt before adding the next. This step is crucial in achieving a smooth, buttery fondue.

Additionally, the type of wine you use can impact the smoothness of your fondue. Opt for a dry, high-acid white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. The acid in the wine helps keep the cheese mixture smooth and gives it an even texture.

If your fondue becomes too thick, you can thin it out by adding a little pasta cooking water or chicken stock.

What to serve with the mac and cheese

Mac and cheese is a versatile dish that can be served as a main course or a side. Here are some ideas for what to serve with your fondue mac and cheese:

Salads

• Simple arugula salad with a lemon vinaigrette and shaved Parmesan
• Shaved Brussels sprouts salad with apples, hazelnuts, and brown butter dressing
• Cabbage and apple slaw with honey-lime dressing
• 5-ingredient kale Caesar salad
• Spanakopita kale salad with feta, walnuts, and herbs

Vegetables

• Roasted broccoli florets
• Green beans almondine
• Sautéed spinach
• Garlic broccolini
• Air fryer cauliflower
• Crispy air fryer Brussels sprouts
• Roasted mushrooms
• Blistered green beans with pickled shallots and toasted breadcrumbs
• Roasted squash
• Sautéed broccoli rabe
• Honey butter-glazed butternut squash
• Crispy zucchini garlic bites
• Loaded baked potato rounds

Meat

• Pulled pork
• Fried chicken
• Bacon brown sugar chicken bites
• Buffalo chicken bites
• Brown sugar garlic air fryer chicken drumsticks
• Kielbasa
• Smoked brisket
• Grilled mushrooms
• Beef steak
• Ham
• Hot dogs
• Pulled pork fritters
• Fried Korean dumplings
• Crab poppers
• Lobster rolls
• Bacon

Other

• Cornbread
• Dinner rolls
• Lobster newburg
• Crab Rangoon
• Lobster rolls
• Fritos corn salad
• Crack corn salad
• Garlic bread
• Roasted cabbage wedges
• Collard greens
• Broccoli

Frequently asked questions