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Fondue-style macaroni cheese
Fondue-style macaroni cheese
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Indulge in a decadent, cheesy macaroni bake with no limits on the cheese.
Ingredients:
  • 400g macaroni
  • 18.20 gm olive oil
  • 250g sliced pancetta or bacon, chopped
  • 50g unsalted butter
  • 175g breadcrumbs
  • 40.00 ml chopped flat-leaf parsley
  • 600ml milk
  • 600ml pure (thin) cream
  • 35g plain flour
  • 225g fontina cheese (see note), coarsley grated
  • 300g cheddar, coarsely grated
Instructions:
  • Preheat the oven to 180C and grease a 2-litre baking dish. Cook the pasta in boiling salted water following the package instructions, then drain well and set aside.
  • Heat oil in a frypan over medium heat. Cook pancetta until starting to crisp, then add butter and crumbs and cook until golden. Transfer mixture to a food processor with parsley and pulse briefly to combine.
  • Combine milk, cream, and flour in a large heatproof bowl, whisk gently. Mix in half of the cheese. Place bowl over a pan of simmering water to melt the cheese. Carefully stir to combine. Add pasta. Stir in the remaining cheese. Season to taste. Transfer to a baking dish. Top with breadcrumbs. Bake until bubbly and golden, about 30 minutes.

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