This Swiss Fondue Mac and 4 Cheese Casserole is a blend of the flavors of Swiss cheese fondue and American mac and cheese for an unforgettable twist on the classic. If you are craving comfort foods, this is a fantastic dish for you – an adult version of mac and cheese that everyone will devour!
This would be a wonderful idea for your Mother’s Day dinner – I would be thrilled to get this meal made for me! And it is pretty easy to make, just a few steps, whisking, and grating of cheeses and you’ll have a wonderful mac and cheese to enjoy.
The pasta used in this Swiss Fondue Mac and 4 Cheese Casserole
A while ago I was watching a show on the Food Network and Chef Michael Symon was making his favorite version of cheese fondue. The same kind I had in Belgium that makes me smile when I remember my trip to Bruges. If you ever have a chance to go to Belgium, make sure you take the time to visit Bruges. It is a remarkable city and incredibly beautiful.
But I digress … As I was watching the team dip into the creamy, cheesy fondue, I thought, “How fantastic would that be if it was combined with pasta and baked!” So I put together a new recipe that combines the best of both American macaroni and cheese with Swiss cheese fondue and a technique I borrowed from Chef Symon. And I have to tell you – this one hit it out of the proverbial park.
Take the traditional ingredients for cheese fondue, toss in some techniques from Chef Michael Symon, add some cooked pasta, and you’ve got an adult version of mac and cheese!
One of my favorite gluten-free pastas is from Rummo, an Italian brand that can be found in Whole Foods and other upscale grocery stores. You can also buy it online. It tastes wonderful and holds up to heavier sauces like today’s cheese sauce!
One of the challenges for people trying to make mac and cheese from scratch is making the classic French sauce Bechamel. Back in my mother and grandmother’s time this was simply called a white sauce and everyone knew how to make it. But times have changed, fewer people are cooking from scratch, and this common skill is becoming a rarity.
The beauty of this recipe is that there is no Bechamel sauce required! Chef Symon tosses his shredded cheese with a little cornstarch (you could use arrowroot if you can’t have corn products) and then adds it to a simmering wine/shallot mixture. The cornstarch thickens the wine and then the cheese melts and suddenly you have a luscious, creamy cheese sauce. Miracles happen every day! Stir in the reserved pasta water and/or milk if needed for the right consistency.
I wanted to use the Gruyere cheese that is a common base for fondue, but I also wanted to add some other cheeses to boost the creaminess factor and round out the flavors. I wound up with a combination of Gruyere, Cheddar, Monterey Jack, and Havarti. If you can’t find Gruyere, you can substitute Emmental or Swiss.
I strongly advise using hand-grated cheese in this recipe. Pre-shredded cheese has a coating that can over-thicken your sauce. If that happens, add enough pasta water and milk to get the texture you want.
This smelled amazing as I was making it and The Artist kept coming into the kitchen asking when it was going to be ready. That is always a good sign. It proved to be just as tasty as it smelled and we both inhaled our portions. When The Artist got up to get himself a second helping he said, “This is real sexy food and I can’t get enough!” ROFL
When you want something that will appeal to the adults in your crowd (or if you have adventurous kids), make this Swiss Fondue Mac and 4 Cheese Casserole. It is good old-fashioned comfort food, elevated to an exceptional elegance.
Have a fabulous weekend everyone. I hope it is a terrific Mother’s Day for everyone who is celebrating. See you back here next week for another fun Chocolate Monday!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Swiss Fondue Mac and 4 Cheese Casserole:
- Pasta: dried pasta (gluten-free or regular), kosher salt
- Cheese Sauce: dry white wine, shallot, thyme leaves, Gruyere, Cheddar, Monterey Jack, Havarti, cornstarch, salt, white pepper, Dijon mustard
- Casserole Garnishes: fresh parsley, green onions, and/or fresh thyme leaves
PRO Tip:
If your family is used to brightly colored mac and cheese, you can add a little turmeric (about 1/4 to 1/2 tsp or as needed) to boost the yellow color. Easy and tasty.
PRO Tip:
If you don’t want to use the wine, you can substitute mild chicken stock or water in its place.
How to make Swiss Fondue Mac and 4 Cheese Casserole:
- Lightly butter a 9×13-inch (23×33 cm) baking pan and preheat the oven to 350°F (180°C).
- Prepare the Pasta: Boil the pasta in well-salted water until just al dente. Save a cup of the cooking water. Drain the pasta and place in a very large mixing bowl.
- Make the Cheese Sauce: Combine the wine and shallots in a large saucepan or Dutch oven and bring to a simmer. Cook for 2 to 3 minutes until slightly reduced and the shallots are softened. Stir in the thyme.
- Meanwhile, place all the grated cheeses in a bowl and sprinkle with the cornstarch. Using your hands, toss until evenly coated with the cornstarch.
- Whisking the wine mixture, add the cheese one handful at a time, waiting until it is mostly melted before adding more. Whisk constantly until all the cheese is melted, then remove from the heat and add salt and pepper to taste and whisk in the mustard until thoroughly incorporated and smooth. Taste and adjust seasonings.
- Add as much of the reserved pasta cooking water as needed for a creamy, luscious sauce. Make it a little loose because the pasta will absorb some of the liquid as it bakes and sits. If you need more liquid you can add some milk. Pour the cheese sauce over the pasta and toss until evenly blended and coated. Pour pasta into the buttered baking dish.
- Bake the Casserole: Bake at 350°F (180°C) until bubbling, about 12 to 15 minutes. Let sit for about 10 minutes before scooping out portions. Top each serving with chopped parsley, fresh thyme leaves, or sliced green onions, and serve.
PRO Tip:
If you cannot find Gruyere cheese, you can use Emmental instead. If you can’t find either, use Swiss cheese in their place.
PRO Tip:
While not recommended, if you are using pre-shredded cheese, reduce the cornstarch to 2 teaspoons because the cheese has been coated and it will already have thickening power.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Paring knife
- Box grater or food processor
- 9×13-inch (23×33 cm) baking pan
- Stockpot
- Large saucepan or Dutch oven
- Regular whisk or silicone whisk
Gluten-Free Tips:
Buy the best quality gluten-free pasta that you can afford – it will hold up better to the heavy cheese sauce. I like Rummo brand and used the fusilli for today’s recipe. The cornstarch is your thickener in this sauce, so no flour or gluten to worry about.
* My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.
** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Swiss Fondue Mac and 4 Cheese Casserole (GF)
This Swiss Fondue Mac and 4 Cheese Casserole is a blend of the flavors of Swiss cheese fondue and American mac and cheese for an unforgettable twist on the classic. If you are craving comfort food, this is a fantastic dish for you - an adult version of mac and cheese that everyone will devour!
Ingredients
Pasta
- 12 oz (340g) gluten-free elbows, penne, ziti, rotini, fusilli, or similar dry pasta* or regular if you’re not gluten free
- 1 tsp kosher** salt
- 1 tbsp oil
Cheese Sauce
- 1 cup (227g) dry white wine or dry vermouth***, light chicken stock, or water
- 1 large shallot, peeled and finely minced
- 2 tsp fresh thyme leaves
- 10 oz (283g) Gruyere or Emmental cheese, hand grated
- 6 oz (170g) medium-sharp cheddar cheese, hand grated
- 5 oz (141g) Monterey Jack cheese, hand grated
- 5 oz (141g) Havarti, hand grated
- 3 tsp cornstarch or arrowroot
- 1/2 tsp kosher** salt, to taste
- 1/4 tsp ground white pepper, to taste (or black pepper if needed)
- 1 tsp Dijon or spicy brown mustard
- 1 cup pasta cooking water plus extra milk, if needed
Casserole Garnishes
- Chopped fresh parsley, green onions, or more fresh thyme leaves, for garnish
Instructions
1. Lightly butter a 9x13-inch (23x33cm) baking dish (even if it is nonstick! Preheat the oven to 350°F (180°C) with a rack in the center of the oven.
2. Prepare the Pasta: In a large stockpot filled 3/4 with water, bring to a boil over high heat. Add the salt and stir until dissolved. Stir in the pasta and cook until just al dente, stirring occasionally, allowing for slightly less than the suggested times on the package. Before draining, scoop 1 cup of the cooking water into a bowl and reserve.
3. Drain the pasta in a colander. Transfer to a large mixing bowl. Add 2 tsp of oil and toss occasionally to avoid it sticking together.
4. Make the Cheese Sauce: While the pasta is cooking, start the cheese sauce. In a large saucepan or Dutch oven, combine the wine and shallots and bring to a simmer over medium-high heat. Reduce the heat to medium and cook for 2 to 3 minutes until slightly reduced. Stir in the thyme leaves.
5. While the wine mixture is simmering, in a medium bowl, place the grated cheeses and sprinkle with the cornstarch. Using your hands, toss the cheese to evenly coat with the cornstarch. This will help thicken the mixture without using flour!
6. While whisking the wine and shallots, add the cheese one handful at a time, waiting until it is nearly all melted before adding more. Whisk constantly until all of the cheese is melted and smooth. Remove from the heat. Season with salt and pepper to taste, and stir in the mustard. Whisk until thoroughly incorporated and smooth. Taste and adjust seasonings.
7. Add as much of the reserved pasta cooking water as needed for a creamy, luscious sauce. Make the sauce a little loose because the pasta will absorb some of the liquid. If you need more liquid you can add some milk to get the consistency you want.
8. Pour the cheese sauce over the pasta and toss until completely blended and coated. Pour the pasta into the buttered baking dish.
9. Cook the Casserole: Place the casserole in the oven and cook until the casserole is bubbling, about 12 to 15 minutes. Remove from the oven and let sit for about 10 minutes to firm up slightly before serving.
10. To Serve: Scoop servings into individual bowls, sprinkle the tops with chopped parsley, fresh thyme leaves, or sliced green onions, and serve hot.
Recipe found at www.theheritagecook.com
Notes
* One of my favorite gluten-free pasta brands is Rummo. It is imported from Italy and holds up really well in just about any use. Be sure to pick a shape that is designed to hold the sauce. I used fusilli this time and it was great.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.
*** The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 422Total Fat: 31gSaturated Fat: 18gUnsaturated Fat: 14gCholesterol: 92mgSodium: 1015mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 24g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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