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.
Made this tonight and it was amazing, thanks!
oh, how glorious. bubbly cheese is an image that conjures up warm and happy feelings inside me. 🙂
Delicious looking! Who can resist mac & cheese, I know I can’t!
Well..I can just imagine:-)
That looks like gooey delicious mac n cheese!
I love cheesy baked pasta dishes, as they are the perfect winter comfort food. My hubby is the mac and cheese expert in the house. Mac and cheese is the one dish that I haven’t prepared yet. This recipe looks like an easy one to start with and I love a recipe that calls for wine, as it gives me an excuse to open up a bottle.
How fascinating! It is also a very beautiful dish. Cheesy perfection.
This looks so good and I love that there’s white wine it – reminds me of things made with cooking sherry, but way tastier!
aw man… this is carbtastically fab!… need it… want it… need it!
Great, i’ve just made the worst macaroni, I need lots and lots of cheesy unctuousness thanks sue!