1 fondue recipe or leftover fondue
¼ cup of cream
¼ cup of white wine
2 – 3 tablespoons of butter
12 shallots sliced thin
Kosher Salt or Sea Salt
1 package of small elbow macaroni (about 10 oz)
Baking dish that is about 13x9x2
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.
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.
Boil salted water, add 10 oz of elbow macaroni. Boil according to package instructions or until al dente. Drain Pasta.
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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