We think we can all agree that there isn’t anything better than melted cheese. Agreed?! And this Fondue Casserole is what cheese-loving dreams are made of. The al dente elbow macaroni is all wrapped up with the ooey-est, gooey-est Swiss and Gruyère cheesiness that you ever did see. Then to top it off, it’s covered in crunchy, crushed saltines for an added layer of love. Whooweee! Doesn’t that sound fantastic?! You have to get this Fondue Casserole to the table sooner, not later. It is melted-cheese heaven, I tell you! Agreed?!
Ingredients
- 3 cups elbow macaroni, uncooked
- 3 cups, shredded, plus 8 ounces, cubed, Swiss cheese, divided
- 2 1/2 cups Gruyère cheese, shredded
- 5 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 2 cups chicken broth
- 3/4 cup dry white wine
- salt, to taste
- ground black pepper, to taste
- 1 3/4 cups (about 36) crushed saltine crackers
- 3 tablespoons butter, cut into small cubes
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray a 9×13-inch baking dish with non-stick cooking spray.
Step 3 –In a large pot of salted, boiling water, cook the elbow macaroni to al dente, according to the package directions.
Step 4 –Drain the elbow macaroni and return the pasta to the pot. Set it aside.
Step 5 –While the elbow macaroni is cooking, in a large bowl, add 3 cups of the shredded Swiss cheese, the shredded Gruyère cheese, the flour, and the garlic and toss to combine. Set the mixture aside.
Step 6 –In a large saucepan over medium heat, add the chicken broth and the dry white wine and cook, just until bubbles form around the edge of the pan.
Step 7 –Add the shredded cheese mixture 1 cup at a time to the broth mixture and whisk constantly after each addition, until the cheese has melted. Note: the cheese may not be completely smooth at this point. Do not allow it to come to a boil.
Step 8 –Transfer the melted cheese mixture from the stovetop to a wire rack and season with the salt and ground black pepper.
Step 9 –Add the melted cheese mixture to the cooked elbow macaroni and gently stir to combine.
Step 10 –Add 8 ounces of the cubed Swiss cheese to the macaroni mixture and fold to combine.
Step 11 –Transfer the macaroni mixture to the prepared baking dish.
Step 12 –Evenly sprinkle the crushed crackers over the top of the macaroni mixture.
Step 13 –Evenly dot the cubed butter on the top of the crushed cracker layer.
Step 14 –Bake, uncovered, until bubbly and the topping is golden, for about 35-40 minutes.
Step 15 –Plate and serve.
