Making Mac & Cheese Fondue: A Step-By-Step Guide

Mac and cheese is a popular comfort food for many, but what if you could elevate it to the next level? Fondue mac and cheese is a creative twist on the traditional dish, inspired by Swiss fondue. It combines the best of both worlds: the creamy, cheesy goodness of fondue with the familiar comfort of macaroni and cheese. This dish is perfect for a romantic dinner for two or a fun gathering with friends, and it's easier to make than you might think. So get ready to impress your taste buds and your guests with this mouth-watering creation!

Choosing the right cheese

The best all-around cheeses for fondue are fontina, Gruyère, and gouda. If you're unsure, using equal amounts of these three is an excellent choice, as they create a lush and complex flavour profile. For a classic Swiss cheese fondue, opt for a mix of traditional, firm mountain-style cheeses like Gruyère, Swiss cheese, and gouda.

If you want to experiment with other varieties, consider cheeses like Comté, Emmentaler (a type of Swiss cheese), raclette, or vacherin. You can also create a cheddar fondue by combining cheddar with a more traditional cheese like Gruyère.

When preparing the cheese, remember to grate it instead of chopping it. Grated cheese melts faster and more evenly, resulting in a smoother fondue. Additionally, toss the grated cheese with cornstarch to thicken the mixture and prevent clumping.

Preparing the cheese

The cheese is the star of the show in this fondue mac and cheese, so it's important to choose a good-quality selection. For a classic Swiss fondue, you'll want to use a mix of traditional, firm mountain-style cheeses such as Gruyere, Emmentaler, and Appenzeller. Gruyere is a great base to start with as it's nutty and slightly sharper than the other cheeses. You can also add some Emmentaler, which is a variety of Swiss cheese, or some raclette or vacherin. If you can't get your hands on any of these, fontina, gouda, or cheddar are all great alternatives.

Once you've selected your cheeses, you'll need to grate them. This is important for quicker melting and a smooth fondue. Using the grater blade of a food processor will make this job super fast, but if you don't have one, a coarse microplane grater or the coarse side of a box grater will also work.

After grating, the next step is to toss the cheese with cornstarch (or arrowroot if you can't have corn products). This step is crucial as the cornstarch helps to thicken the fondue and prevents the cheese from clumping. It also makes the fondue gluten-free.

Now you're ready to start melting the cheese. Start by heating 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 flavor. Once the wine is simmering, slowly add the cheese a handful at a time, stirring or whisking continuously until it's fully melted and incorporated. This step is important—don't be tempted to dump all the cheese in at once! Adding the cheese slowly and stirring constantly will ensure your fondue is nice and smooth.

Once all the cheese is melted, you can add some seasonings to taste. A little nutmeg is traditional, but you could also add some Dijon mustard, cayenne pepper, freshly ground black pepper, or rosemary. And that's it—your fondue cheese is ready!

Making the sauce

The sauce is the star of the show in this fondue mac and cheese, and it's important to get it right. You'll need a mix of cheeses, wine, cornstarch, and a few other ingredients to create a smooth, creamy, and flavourful sauce. Here's a step-by-step guide to making the perfect fondue sauce:

Start by choosing your cheeses. A blend of Gruyere, Emmentaler, and a third variety such as fontina, gouda, or cheddar will give you a lush and complex flavour. You'll need around 10 oz of cheese total. Grate the cheese; this will help it melt faster and create a smoother sauce.

Next, prepare your wine. You'll need about 1 cup of dry white wine such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay. You can also add a splash of brandy, Kirsch, or cherry brandy for an extra kick of flavour. Heat the wine in a saucepan over medium heat until it simmers.

While the wine is heating, toss the grated cheese with a few teaspoons of cornstarch. This will help thicken the sauce and prevent the cheese from clumping. You can use flour instead of cornstarch, but cornstarch is a better option as it leaves less of an aftertaste and makes the sauce gluten-free.

Now it's time to combine the cheese and wine. Add the cheese to the simmering wine a handful at a time, stirring constantly. This is a crucial step—adding the cheese slowly and stirring continuously will ensure a smooth and creamy sauce. Once all the cheese is added and melted, remove the saucepan from the heat.

Finally, season your sauce to taste. Add salt and pepper, a teaspoon of Dijon mustard, and some freshly grated nutmeg. You can also add some fresh thyme for a delightful freshness. If the sauce is too thick, you can thin it out with a little pasta cooking water or chicken stock. Keep the sauce warm over very low heat, stirring often.

Your fondue sauce is now ready to be combined with the pasta. Follow the package directions to cook your chosen pasta until al dente. Drain the pasta and transfer it to a large mixing bowl. Pour the cheese sauce over the pasta and toss until completely coated. If the sauce is too thick, add a little more pasta water—you want it slightly soupier than usual as the pasta will absorb some of the liquid.

Pour the cheesy pasta into a buttered baking dish, sprinkle with Parmesan cheese, and broil until browned and bubbling. Your fondue mac and cheese is now ready to serve! Sprinkle with fresh herbs like parsley or green onions, and enjoy the ultimate comfort food.

Cooking the pasta

To make fondue mac and cheese, you'll need to cook the pasta until it's al dente. Here's a detailed guide:

First, fill a large stockpot three-quarters full with water and place it on a stove burner turned to high heat. Add a generous amount of salt to the water—it should be salty to the taste. Stir the water continuously until the salt has dissolved.

Once the water is boiling, it's time to add the pasta. You can use any short cut of pasta you like, such as penne, ziti, or rotini, macaroni, or elbow macaroni. Follow the package instructions and cook the pasta until it's al dente, stirring it occasionally.

Before draining the pasta, remember to scoop out and reserve about a cup of the starchy cooking water. This water will come in handy later if you need to thin out your cheese sauce.

Now, drain the pasta in a colander, giving it a good shake to remove any excess water. Transfer the drained pasta to a very large mixing bowl. You'll need a large bowl because you'll be adding the cheese sauce to this later, and you'll want to be able to toss the pasta until it's completely coated in the sauce.

If you're not planning to use the pasta right away, toss it with a tiny bit of olive oil. This will prevent the pasta from clumping together.

Baking and serving

Now that you've made your fondue and cooked your pasta, it's time to assemble and bake your mac and cheese. Lightly butter a large 3- to 4-quart baking dish. Pour the cheese sauce over the pasta and toss until completely blended. For a gluten-free option, you can sprinkle gluten-free breadcrumbs on top.

Move an oven rack to the top position and preheat your broiler to high for about 5 minutes. Place your casserole in the oven and cook until the top is browned and bubbling, which should take about 3 minutes, depending on your broiler's strength and the distance of the rack from the heating element.

You can skip the browning step if you prefer a less crispy top. To serve, sprinkle the casserole with chopped green onions, parsley, or fresh thyme. Scoop servings into individual bowls and serve hot.

This fondue mac and cheese is best enjoyed fresh, straight from the oven. It's a real crowd-pleaser and will have your guests begging for more!

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