Fondue Macaroni and Cheese is a creative twist on our favorite cozy comfort food, taking its cue from a classic cheese fondue from the Swiss Alps!
This Fondue Macaroni and Cheese is the real deal. It’s macaroni nestled down into an authentic cheese fondue. You can whip it up on the stove top or bake in a small casserole until bubbly and browned. Yes Gruyere and Emmentaler, and yup, the white wine and kirsch are in there, too. A dusting of nutmeg….just like I told you, the real deal.
I’ve eaten authentic Swiss fondue, and I’ve also watched it being made. It’s a very simple process, really, and probably easier than most people’s regular macaroni and cheese recipes. If you’re looking for a romantic dinner for two, or a fun and easy dish for a small gathering of friends, fondue macaroni and cheese is it. This recipe makes 4 regular or 2 hefty servings.
fondue macaroni and cheese ingredient notes
- pasta
- You’ll want a shaped pasta rather than a strand pasta for this dish. Something that will really cradle that thick cheesy sauce. I went with fat elbows, but you do you.
- Gruyère and Emmental cheese
- The cheese is key, and these two will give you the true fondue flavor experience.
- Gruyère is a Swiss cheese with a nutty, slightly sweet, and creamy flavor that melts beautifully.
- Emmental is a mild, slightly tangy Swiss cheese known for its large holes and smooth melting quality.
- cornstarch
- ✔ Prevents clumping – helps the cheese melt smoothly and evenly.
- ✔ Stabilizes the sauce – prevents the fats from separating, keeping it creamy.
- ✔ Helps with reheating – a cornstarch-thickened sauce stays silky when reheated.
- dry white wine + Kirsch (cherry brandy)
- The wine’s acidity helps stabilize the cheese, preventing it from becoming stringy or clumpy. Think Sauvignon Blanc or Pinot Gris.
- Kirsch adds a touch of authentic flavor. Highly recommend.
- cream
- Cream is not an ingredient in fondue, but it helps give this cheese sauce a better consistency for mac and cheese.
- fresh cracked pepper
- freshly grated nutmeg
the flavor profile!
The cheese sauce for this mac and cheese is essentially a Swiss cheese fondue, so the flavors are sophisticated and quite different from your mom’s mac.
If you’ve ever had authentic Swiss fondue, you’ll recognize the blend of cheeses. Gruyere is nutty and slightly sharper than the Emmentaler, a classic Swiss cheese. The flavor of the white wine is prominent, and you’ll taste the Kirsch, a delicious colorless cherry brandy. Gruyere and Emmentaler tend to be expensive cheeses; buy small blocks. You can find mini bottles of Kirsch at large liquor stores.
tips for making fondue mac and cheese
My fondue macaroni and cheese recipe is for the adults only, it does contain alcohol and the alcohol will not cook out completely.
If you’d like to make this without alcohol you can try using non-alcoholic wine, but use one that isn’t too sweet.
I find using a small amount of processed cheese (i.e. American cheese, Velveeta, Laughing Cow) stabilizes cheese sauces and keeps them silky and smooth, even when reheating. Simply break up an ounce or two into your cheese as it’s melting. Laughing Cow, which is made with Swiss cheese, is perfect for fondue macaroni and cheese.
Macaroni and cheese is best eaten fresh and hot, shortly after it’s made, but if you need to you can reheat single servings in the microwave.
what to serve with fondue macaroni and cheese
The pasta dish is rich, so I suggest a salad. And bread is so traditional with fondue, I would absolutely add a crusty loaf just to enhance the delicious theme.
Fondue Macaroni and Cheese
Ingredients
- 2 cups elbow pasta
- 10-11 oz grated Gruyere and Emmental cheese in any combination you like.
- 3 tsp cornstarch
- 1/2 cup dry white wine
- 1/2 cup cream
- 2 Tbs Kirsch
- fresh cracked pepper to taste
- freshly grated nutmeg
Instructions
- For baked fondue mac and cheese, preheat your oven to 350F. Butter a 2 qt casserole dish.
- Cook the pasta in well salted water until al dente. Reserve a cup of the starchy pasta water, then drain and set the pasta aside.
- In a bowl, toss the grated cheeses with the cornstarch and set it by the stove. The cornstarch is important because it helps the wine and cheese blend into a smooth emulsion.
- In a saucepan, heat the wine, cream, and a cup of hot pasta water to a simmer, and then slowly add the cheese, a handful at a time, stirring or whisking continuously to incorporate it before going on to the next handful. The mixture should be hot but not bubbling or boiling, and it only takes a short time…don't walk away.
- When the cheese is fully incorporated, add the Kirsch and black pepper to taste. Then grate in some fresh nutmeg. Thin it down with more of the hot pasta water, if necessary.
- Add the macaroni to the fondue and mix well and serve right away or briefly bake your mac and cheese in a small casserole dish.
to bake your fondue mac
- Turn it into a buttered casserole dish. If you like you can top it with extra cheese, or breadcrumbs. Bake for about 20 minutes, and serve asap.
I followed the recipe exactly and didn’t bake but choose the option to keep it in on the stovetop. It took quite a bit of stirring to bring everything together and make the macaroni and sauce fluid, but it got there after after a few minutes. I used cherry brandy, kirsch is evidently hard to find these days, but I think the brandy was a better choice, perhaps kirsch would have been too sweet? Anyway, this was a mac and cheese dish to serve to company, not something I would do on a regular day, but delicious and decadent! I love your recipes, Sue, and know I can always count in them!
I can not find the Emmentaler cheese anywhere…Is there another cheese that I can substitute for this cheese?
Yes, you can substitute regular Swiss cheese or Jarlsberg cheese.
What can I substitute for the Kirsch? Don’t want to buy a bottle of it just for this recipe, but would like to try the recipe
You could use plain brandy or just leave it out.
“10-11 oz grated Gruyere and Emmentaler cheese”
This confuses me: 10 oz Gruyeer AND 11 oz Emmenthler, or 10 to 11 oz of the combined cheeses???
A combo, I’ll clarify.
Question.What about adding some Evaporated Milk which has stabilizers to help with creaminess? I gotta try this.Thanks.
Great idea, you can sub that for the cream.
I can’t wait to make this…looks “fainting good”!
The only thing I will do different, is not add nutmeg. It is a very strong flavor to me, no matter how little I use, and takes away from the dish. I only will use it in desserts, but just a dash.
One of the best mac+cheese recipes I’ve ever made or eaten. Full compliments around the table.
The question is not will I make this again, but rather will I not make this again? Everything comes together with the nutmeg. Until then, it’s a promise. Once it’s all together and the nutmeg and black pepper go in, it instantly develops into a coherent flavour moment.
I used a meat thermometer to make sure the cheese sauce never went over 70C. I also added 1/2 a lemon to the wine.
Thank you!
Bravo John!
I would eat mac and cheese every other day if I could; however, I am still a mac and cheese snob. This recipe is SOOOO amazing!!! You have outdone yourself ma’am. There are no more words.
Thanks Lindsesy! I’m a mac and cheese lover too and this one definitely stands out.