Real Recipes From Real Home Cooks ®

fondue mac & cheese

(1 rating)
Recipe by
Jim Pentland
Somerset, NJ

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!

(1 rating)
yield 4 -6 as written 8-10 doubled
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For fondue mac & cheese

  • 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

How To Make fondue mac & cheese

  • 1
    Preheat oven to 375 Farenheit
  • 2
    Cook the macaroni in a large pot of liberally salted water a few minutes short of al dente.
  • 3
    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.
  • 4
    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.
  • 5
    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!
  • 6
    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!