This recipe was part of the Food Fight: Macaroni and Cheese Challenge which ended Feb 29, 2008 04:00 PM. See winners »
Fondue Mac Recipe
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Like other awesome flavor combos, this is a taste sensation for the ages. It’s a decadent treat that satisfies the craving for Mac-n-Cheese AND Fondue at once. Two great tastes that taste great together. And it’s pretty much the easiest, cheesiest, ooiest, gooeyest goodness you’ll ever lay lips on.
To begin, let it be said that I usually make my fondue from scratch, but time was of the essence. Melty cheese, stat! This being the case, I used one of those fondue kits that have the kirsch and garlic flavors pre-mixed as a base. Very Sandra Lee “Semi-Homemade” of me, I know. But seriously, you won’t be disappointed.
- 1 store-bought fondue package
- 5 cups cheese (mix of Emmenthaler, Gruyere, Raclette and Sharp White Cheddar)
- 1 bag elbow macaroni, large size
- 2 cups milk (use as needed to thin mixture)
- 1 cup panko (Japanese breadcrumbs)
- freshly ground salt and pepper to taste
- Heat the packaged fondue as a base.
- Add the 5 cups of cheese little by little, stirring to incorporate.
- Whenever it gets too thick, add a little milk.
- While the fromage is melting, boil bag of macaroni.
- Once done, Return the mac to the hot pan, pour the cheese sauce over it, mix it through with s&p to taste and then transfer the whole delicious mess to an oven-proof crock.
- Sprinkle the top with panko.
- Bake it at 450 for about 10 minutes to brown the top.
- Serve with simple salad of greens tossed in quality olive oil and sea salt (I like blood orange olive oil). Pair with a chilled Sauvignon Blanc.
Member recipes are not tested by the CHOW food team.
YUMMY!! thanks, will try!
This recipe sounds AMAZING! I love the prepackaged fondue! I'm going to try it for Thanksgiving. Thanks for sharing.
Looks like no one explained to Alex that it's the least number of votes that wins! :-)
And how should I "stop trying"? Withdraw my (fabulous) recipe? Unlike some others, who shall remain nameless, I've exercised my right to vote for myself exactly once. I did promote my recipe on my blog, and ask my readers to consider voting for me, but I believe that's fair game since the contest doesn't address such things. Wait a minute....why am I dignifying this comment with a reply? Nevermind.
Im going to win stop trying
Thanks nliedel !
It is a good recipe, and innovative, if I do say so myself. Now if only I could score 20,000 points in a day! ;)
I love the idea of a fondue mac and cheese, and this recipe looks great. On my, "try" list.
The fondue pkg was a surprise to me, too, and generally anything pre-packed, I avoid. However, I learned about it from a Swiss friend who says he uses it when he misses home, and it gets his stamp of approval. Also, since it's the base for this recipe, with lots of cheese added, it's not like you're substituting it for real cheese--just taking advantage of the flavors: kirsch (cherry wine), white wine and garlic. If you want to make it from scratch, you need to rub your fondue pot with a garlic clove, simmer your kirsch and white wine and then add in your cheese of choice. This seems to be a pretty traditional approach:
http://www.epicurious.com/recipes/foo...
Good luck!
I've never heard of a 'fondue package'..what's in it, and how would you make your own from scratch?
I think that sounds yummy in that Welsh Rarebit kind of way (beer & mustard and cheese, oh my!) I would suggest, however, you try it without first because the fondue does have a pretty distinct wine flavor from the kirsch. Or, hunt down a fondue recipe that incorporates beer and use that as your cheese base. Cheers!
would it be a nice addition to add a little light beer to the cheese mixture?
yum!