Ingredients Jump to Instructions ↓

  1. 1 store-bought fondue package

  2. 5 cups cheese (mix of Emmenthaler, Gruyere, Raclette and Sharp White Cheddar)

  3. 1 bag elbow macaroni, large size

  4. 2 cups milk (use as needed to thin mixture)

  5. 1 cup panko (Japanese breadcrumbs)

  6. freshly ground salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat the packaged fondue as a base.

  2. Add the 5 cups of cheese little by little, stirring to incorporate.

  3. Whenever it gets too thick, add a little milk.

  4. While the fromage is melting, boil bag of macaroni.

  5. Once done, Return the mac to the hot pan, pour the cheese sauce over it, mix it through with s&p to taste and then transfer the whole delicious mess to an oven-proof crock.

  6. Sprinkle the top with panko.

  7. Bake it at 450 for about 10 minutes to brown the top.

  8. Serve with simple salad of greens tossed in quality olive oil and sea salt (I like blood orange olive oil). Pair with a chilled Sauvignon Blanc.

  9. Review & Rate


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