Fondue Mac & Cheese

Jim Pentland


I was looking for a "grown up" macaroni and cheese recipe and this is what I came up with after reading a few different recipes and combining the best parts of each, this is what I came up with! It's a favorite and I always double the recipe for leftovers!

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4-6 as written 8-10 doubled


20 Min


25 Min




1 lb
pasta of your choice
3/4 lb
bacon (i use pre-cooked - much less messy)
3 Tbsp
3 Tbsp
3 c
hot milk
1 c
shredded raclette (plus 1/2 cup for topping)
1 c
shredded gruyere
1 c
shredded fontina
1/2 c
panko bread crumbs
fine sea salt
freshly ground black pepper
freshly grated nutmeg

Directions Step-By-Step

Preheat oven to 375 Farenheit
Cook the macaroni in a large pot of liberally salted water a few minutes short of al dente.
While the pasta cooks, melt butter in a large sauce pan over medium heat. In another sauce pot, heat milk (DO NOT BOIL). Add 3 tablespoons of flour. Cook the roux, stirring constantly, until thickened and nutty in color about 3 minutes. Pour in the hot milk and wisk constantly until thickened and the sauce coats the back of a spoon, about 5 minutes. Season lightly with salt, pepper and nutmeg. Stir in the cheeses a handful at a time and continue to stir until melted. Stir in the macaroni until evenly incorporated.
Grease large baking dish (or four 6 inch mini-skillets or six 12 inch ramekins) with butter. Add macaroni and cheese mixture, mounding the top. Sprinkle top of dish with remaining raclette and breadcrumbs. Drizzle 1-2 tablespoons melted butter.
If using large baking dish, bake 25 minutes or until golden brown and bubble. If using individual ramekins, bake 15 minutes. Let sit for 5 minutes and serve!
This is a great make ahead dish you can freeze and bake off when you need it. I sometimes make this and put it in individual loaf pans, freeze and give it to friends and family - they always look forward to it!

About this Recipe

Main Ingredient: Pasta
Regional Style: American
Other Tag: Heirloom