150g medium macaroni
Pinch dry English mustard
50g Emmental cheese
100ml white wine
Freshly ground black pepper
2 tsp cornflour
1 tlsp water
Prep to Cook: 1 large pan, 1 medium sauce pan, measuring jug, basin, wooden spoon, grater, spatula, colander, teaspoon, tablespoon
Prep: Prep the macaroni
Boil the kettle
Pour boiling water over the macaroni in the big pan and stir
Bring to the boil and simmer for 12 – 15 minutes
Prep the fondu sauce:
Grate the Emmental cheese putting 10g on one side for topping and do the same for the Gruyere
Fondu sauce: Put the wine in the pan add grated cheeses saving some for the topping
Put the pan on the hob and bring the heat up gently
Keep stirring the mixture gets hot
Blend cornflour, mustard and water in a small basin
Add to the cheese and wine mixture
Stir rapidly as the sauce thickens
Prep the dish:
Drain the macaroni through the colander
Tip into the sauce and mix well
Grease a serving bowl with margarine
Pour in the macaroni cheese
Sprinkle over the topping
Put under a hot grill for 2 – 3 minutes until the topping is brown and crunchy
Macaroni Fondu is based the tradition but made with Swiss Cheese Fondu sauce to catch that wonderful Alpine flavour. A lovely vegetarian dish that could be served in small pots for a starter or in bigger dishes for main meal.
You can make the sauce any way you wish, here the all-in-one method has been suggested but you can try the ‘roux’ method if you wish, or even use cornflour and make the sauce by the blending method.
Cooks Know How: Macaroni is a robust pasta made from wheat. It requires boiling to soften it and make it digestible. As it cooks it absorbs water, swells and also turns a paler colour. You can test the macaroni by removing one piece and allowing it to cool. Use your front teeth to check the ‘bite’ and detect if there is any gritty centre which would indicate it needs more time. Drain the pasta well because the tubular shape hold water and this needs to drain away to allow space for the tasty sauce. Making the sauce is all about creating a smooth sauce that is really tasty. A spatula is a tool that cleans the sides of a saucepan and helps combine all ingredients thoroughly. When you make Macaroni Fondu you will be confident to create a luxury flavour meal using a limited number of ingredients. Under the heat of the grill the cheese turns brown and crisp over the soft moist pasta. This dish can be made the day before and reheated in the oven, somehow it tastes even better!
If children are eating this dish replace the wine with apple juice and serve it with apple sauce. Other Swiss cheese can also used such as Raclette cheese.