Swiss Fondue Mac & Cheese
279
- Prep Time15 mins
- Total Time25 mins
- Makes4 servings
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 28g, Carbohydrates 51g, Fat 30g, Fibre 2g, Sodium 708mg.
Excellent source of Thiamine.
Kitchen Tip: For a meat option, sprinkle 4 cooked and crisped chopped bacon strips overtop.