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The Mac and Cheese Fondue

Difficulty Level: Intermediate
Mild
4-6 persons
bouillon
La Fondue Mac and Cheese

It’s delicious, it’s original and it’s sure to impress your guests; here’s our Fondue of April, the Mac and Cheese Fondue! Inspired by the famous dish we love to enjoy in restaurants or at home, this recipe encourages you to fill your table with a host of colourful pasta dishes, each with its own unique flavour!

Of course, it can be made in a simplified version by selecting only some of the mouth-watering mac and cheese varieties featured below. And you may have guessed it, but we indeed encourage you to let your imagination run wild and dip all the pasta you like into its broth that’s plenty cheesy, but not too thick. You’re in for a treat!

bouillon
La Fondue Mac and Cheese
  • Ingredients

    When using the Evolution Mini, reduce the amount of ingredients by about one-third.

    FOR THE MAC AND CHEESE BROTH:

    • 30 ml (2 tablespoons) canola oil
    • 1 onion, chopped
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 15 ml (1 tablespoon) minced garlic
    • 2 – 400 g (1 lb) jars of processed cheese spread (Le Petit Crémeux type)
    • 2 litres (8 cups) of chicken stock
    • 5 ml (1 teaspoon) fresh thyme, chopped
    • 5 ml (1 teaspoon) Worcestershire sauce
    • 125 ml (1/2 cup) cornstarch
    • 375 ml (1 1/2 cups) 15% cooking cream
    • Salt and pepper to taste

    SUGGESTED BASE DIPPING INGREDIENTS:

    • 1 packet of gnocchi (500 g)
    • 30 ml (2 tablespoons) butter
    • 1 litre (4 cups) cooked farfalle
    • 1/2 of a 350 g packet of cheese tortellini

    CLASSIC MAC AND CHEESE:

    • 1/2 of a 500 g loaf of multigrain bread, cut into cubes
    • 15 ml (1 tablespoon) olive oil
    • 2.5 ml (1/2 teaspoon) dried Italian herbs
    • Salt and pepper to taste
    • 250 ml (1 cup) green peas
    • 300 g (2/3 lb) cooked ham, diced
    • 1 broccoli, cut into florets

    THAI MAC AND CHEESE:

    • 450g (1lb) skinless salmon, diced
    • 80 ml (1/3 cup) sweet chili pepper sauce
    • 125 ml (1/2 cup) panko breadcrumbs
    • 80 ml (1/3 cup) chopped green onion
    • Sliced Thai pepper to taste

    ITALIAN MAC AND CHEESE:

    • 125 ml (1/2 cup) grated Parmesan cheese
    • 12 to 15 cherry tomatoes, quartered
    • A few fresh basil leaves

    RANCH CHICKEN MAC AND CHEESE:

    • 450 g (1 lb) grilled chicken strips, cut into pieces
    • 125 ml (1/2 cup) ranch dressing
    • 6 slices of cooked bacon, cut into small pieces

    FOR THE SIDE SALAD:

    • 1 – 312 g spring mix packet
    • 500 ml (2 cups) halved cherry tomatoes
    • 80 ml (1/3 cup) sundried tomato dressing
    • 1 cucumber, cut into half slices
    • 1/2 small red onion, sliced
  • Preparation

    FOR THE BROTH

    • In a large pot, heat the oil over medium heat. Cook the onion, carrots, celery and garlic for 3 to 4 minutes.
    • Add the cheese spread and heat, stirring until it becomes more liquid. Whisk in the chicken stock. Add the thyme and Worcestershire sauce. Bring to a boil, then simmer for 10 minutes over medium heat.
    • In a small bowl, dissolve the cornstarch in a bit of cold water.
    • Pour the dissolved cornstarch into the broth, then add the cream and stir. Bring back to a boil, then simmer for 10 minutes on low heat. Season with salt and pepper. If preferred, strain the broth through a sieve.
    • Taste the broth and adjust the seasoning if needed.
    • Pour the required amount of broth into the Fondussimo set. Reserve the rest of the stock.

    FOR THE DIPPING INGREDIENTS

    • Preheat the oven to 180°C (350°F).
    • In a bowl, mix the bread cubes of the Classic version with the oil and Italian herbs. Season with salt and pepper.
    • Place the bread cubes on a parchment-lined baking sheet. Bake for 10 to 12 minutes, tossing halfway through, until dry and golden. Remove from the oven and set aside until ready to serve.
    • Preheat an air fryer to 205°C (400°F) (The salmon cubes can also be pan-fried with a little oil).
    • In a bowl, combine the salmon cubes from the Thai version with the sweet chili sauce. Spray the basket of the air fryer with cooking spray, then add the salmon cubes. Cook for 8 to 10 minutes.
    • In a large pot of boiling salted water, cook the gnocchi for 1 to 2 minutes, until they rise to the surface. Drain.
    • In the same pan, melt the butter over medium heat. Brown the gnocchi for 3 to 4 minutes, turning them occasionally.

    THE FINISHING TOUCH

    • Mix the salad ingredients in a salad bowl.
    • Divide the ingredients for the four Mac and Cheese versions, as well as the gnocchi, farfalle and tortellini into serving tableware, and enjoy!

    A few tips

    • There are many ways to prepare this recipe! You can cook all the pasta in the broth, or you can precook some or all of it before the meal to speed things up! This method is particularly useful if you are using dry pasta; cook it very ‘al-dente’ in a large pot of salted water, and then finish it off in the Mac and Cheese broth to give it a deliciously cheesy taste!
    • For a creamier texture and a real cheese explosion in every bite, feel free to soak some of the toppings of this recipe in the broth before adding them to your pasta! Broccoli is obviously an excellent candidate for a dip in the broth, but chunks of tomato, onion, ham, chicken and salmon, and even croutons will also do nicely, just don’t leave them in there too long!