Fondue Macaroni and Cheese
The View From the Great Island
My Fondue Macaroni and Cheese is a mac & cheese that borrows its flavors from the classic French cheese fondue ~ delicious!
2 large or 4 smaller portions
- 2 cups elbow pasta
- 10-11 oz grated cheese (use a mix of Gruyere and Emmentaler)
- 3 tsp cornstarch
- 1 cup white wine
- 3 tbs Kirsch
- salt and fresh cracked pepper to taste
- freshly grated nutmeg
- Set oven to 325F
- Cook the pasta to just shy of al dente, so it is still firm. Drain and set aside. Toss it with a tiny bit of olive oil so it doesn't clump.
- 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 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 boiling, and it only takes a short time...don't walk away.
- When the cheese is fully incorporated, add the Kirsch and salt and pepper to taste. Then grate in some fresh nutmeg.
- Add the macaroni to the fondue, and turn everything into a baking dish. Bake for about 30 minutes until bubbling, and then finish under the broiler to brown. Serve right away.