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Swiss-Fondue Mac and Cheese
Credit:
Armando Rafael
Recipe Summary
prep: 30 mins
total: 30 mins
Ingredients
Ingredient Checklist
1 pound rigatoni
Kosher salt and freshly ground pepper
3 tablespoons butter
1/4 cup flour
2 teaspoons mustard powder
2 3/4 cups warm whole milk, warmed
1/4 cup dry vermouth
1/2 cup (2 ounces) finely chopped Raclette
2 cups (8 ounces) grated Gruyere
2 cups (4 ounces) grated Emmentaler
Chopped fresh flat-leaf parsley, for serving
Cook's Notes
As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don’t serve it right away, no worries – just place the pot over a low flame, and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor.
Gallery
Swiss-Fondue Mac and Cheese
Credit:
Armando Rafael
Recipe Summary
prep: 30 mins
total: 30 mins
Gallery
Swiss-Fondue Mac and Cheese
Credit:
Armando Rafael
Swiss-Fondue Mac and Cheese
Credit:
Armando Rafael
Swiss-Fondue Mac and Cheese
Recipe Summary
prep: 30 mins
total: 30 mins
Recipe Summary
prep: 30 mins
total: 30 mins
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Ingredients
Ingredients
- 1 pound rigatoni
- Kosher salt and freshly ground pepper
- 3 tablespoons butter
- 1/4 cup flour
- 2 teaspoons mustard powder
- 2 3/4 cups warm whole milk, warmed
- 1/4 cup dry vermouth
- 1/2 cup (2 ounces) finely chopped Raclette
- 2 cups (8 ounces) grated Gruyere
- 2 cups (4 ounces) grated Emmentaler
- Chopped fresh flat-leaf parsley, for serving
Directions
Boil pasta in a medium pot of boiling salted water until al dente, about 2 minutes less than per package instructions. Drain, reserving 1 cup pasta water.
Return empty pot to medium heat and add butter. When butter melts and foams, add flour and whisk until darkened slightly, 1 to 2 minutes. Add mustard powder and whisk to combine. Slowly whisk in milk and vermouth. Bring to a boil, then reduce heat to medium and cook, stirring often, until thick enough to coat the back of a spoon, 3 to 4 minutes.
Reduce heat to low and add cheese in 3 batches, starting with Raclette. Follow with Gruyere and Emmentaler. Whisk to fully combine after adding each cheese. Season with salt and pepper. Add pasta, stir to coat, and serve, sprinkled with parsley and more pepper.
Cook's Notes
As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don’t serve it right away, no worries – just place the pot over a low flame, and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor.
Cook’s Notes
As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don’t serve it right away, no worries – just place the pot over a low flame, and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Swiss-Fondue Mac and Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Swiss-Fondue Mac and Cheese
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
