Swiss fondue mac & cheese

Prep 15 min
Total 25 min
Serves 4



1 tsp
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
1/2 cup
white wine, or pasta water
1 tsp
Dijon mustard
1/4 cup
finely chopped gherkins


  • 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.



Kitchen Tip: For a meat option, sprinkle 4 cooked and crisped chopped bacon strips overtop.


Calories 599, Protein 28 g, Carbohydrates 51 g, Fat 30 g, Fibre 2 g, Sodium 708 mg. Excellent source of Thiamine
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