INGREDIENTS:

Fondue:
1 fondue recipe or leftover fondue
¼ cup of cream
¼ cup of white wine

Caramelized Shallots:
2 – 3 tablespoons of butter
12 shallots sliced thin
Kosher Salt or Sea Salt
Pepper

Pasta:
1 package of small elbow macaroni (about 10 oz)
Sea salt

Equipment:
Baking dish that is about 13x9x2

METHOD:

Melt Cheese:
Melt cheese fondue in medium size sauce pan. Add about a ¼ cup of cream and about ¼ cup of white wine to loosen up the cheese and round out the flavor.  Stir until combined.

Caramelize shallots:
Melt 2-3 tablespoons of butter in a heavy bottomed medium sized sauce.  Add thinly sliced shallots to pan. Add Pepper and sea salt to taste. Cook on low heat for 15-20 minutes.

Pasta:
Boil salted water, add 10 oz of elbow macaroni. Boil according to package instructions or until al dente. Drain Pasta.

Baking Instructions:
Pour and mix cheese in with pasta. Stir until all pasta is covered with cheese.
Taste to see if seasoning need to be adjusted. Pour pasta into a baking dish. Spread macaroni and cheese evenly around dish with a rubber spatula. Using a fork, spread caramelized shallots over the top. Put in oven and bake at 400 degrees for 15 minutes.

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