How to make cheese fondue macaroni casserole

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While most North Americans love a classic boxed macaroni and cheese to satisfy our childhood cravings guilt-free at any given notice, there comes a time where that familiar blue box just doesn't quite cut it. There's really nothing more satisfying than seeing our favorite childhood dishes elevated into the realm of culinary adulthood. This is certainly the case with this brilliant cheese fondue casserole, a playful yet fanciful adaptation of a classic mac and cheese.
With the beautiful and mouth-watering combination of Gruyere, Swiss, and sharp cheddar cheese, this grown-up cheese sauce is aptly cooked down with white wine and chicken stock, giving it an intense burst of flavor not often seen in dishes of such humble origin. When is comes to a date night in with your better-half, or a dinner party with friends and family, this tasty treat is utter perfection!
cheese fondue macaroni casserole
15 minutes
35 minutes
50 minutes
12 oz (340g) elbow macaroni
2 cups (475ml) chicken stock
1 cup (235ml) white wine
10 oz (285g) Swiss cheese, grated
10 oz (285g) Gruyere cheese, grated
6 oz (170g) sharp cheddar cheese, grated
5 tablespoons flour
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
4 tablespoons butter
6oz (170g) panko breadcrumbs
Preheat your oven to 350°F (175°C) and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan. Cook the elbow macaroni according to package instructions, then drain and pour into the bottom of the casserole dish. In a small saucepan, heat the chicken stock and white wine until simmering (not boiling).
In a small bowl, combine the grated cheese with the flour, salt, pepper and garlic. Pour the cheese mixture into the saucepan and stir it in with the chicken stock and wine until the cheese has melted. Pour the cheese mixture over the macaroni and mix well with a wooden spoon.
Melt the butter and combine with the panko bread crumbs until a wet crumble forms. Sprinkle this over the macaroni and place the casserole into the preheated oven, uncovered, for 35 minutes.
Pro tip: Smoke up this dish by adding in some cooked bacon and ½ teaspoon of white pepper!
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