Swiss fondue mac & cheese

85

PREP TIME

15 min

TOTAL TIME

25 min

Serves

4

Swiss fondue mac & cheese

Photo, Roberto Caruso.

One of the most addictive pastas we've ever developed. It's super-cheesy, with a quick hit of acidity from the pickles (they balance out the richness perfectly). And did we mention that there are crunchy bread crumbs on top?


Ingredients

  • 1 tsp salt
  • 2 cups elbow macaroni pasta
  • 1 1/2 cups packed grated gruyère
  • 1 1/2 cups packed grated white cheddar
  • 3 tbsp all-purpose flour , divided
  • 2 tbsp butter
  • 1/2 cup white wine , or pasta water
  • 1 tsp Dijon mustard
  • 1/3 cup panko bread crumbs
  • 1/4 cup finely chopped gherkins

Instructions

  • Bring 5 cups water and salt to a boil in a medium pot. Add pasta and cook until tender, 9 to 10 min. Reserve 3/4 cup pasta water (or 1 1/4 cups if not using wine). Drain pasta and return to pot.
  • Toss cheeses with 2 tbsp flour in a medium bowl until cheese is coated. Set aside.
  • Melt butter in a large oven-safe frying pan over medium. Swirl until golden, 2 to 4 min. Stir in remaining 1 tbsp flour until slightly thickened. Reduce heat to medium-low. Add wine and reserved pasta water, stirring constantly, 2 min.
  • Add cheese, a handful at a time, stirring constantly until cheese melts completely after each addition. Mixture should be thick and smooth. Stir in Dijon and pasta until coated.
  • Position rack in centre of oven, then preheat broiler. Sprinkle bread crumbs and gherkins over pasta. Broil until top is golden, about 2 min.

 

 

Nutrition (per serving)

  • Calories
  • 599,
  • Protein
  • 28 g,
  • Carbohydrates
  • 51 g,
  • Fat
  • 30 g,
  • Fibre
  • 2 g,
  • Sodium
  • 708 mg.
  • Excellent source of
  • Thiamine

Kitchen Tip: For a meat option, sprinkle 4 cooked and crisped chopped bacon strips overtop.