CHEESE FONDUE MAC & CHEESE

Cheese Fondue Mac & Cheese image

When my husband was a missionary kid in Switzerland, his mom learned to make cheese fondue. I thought of combining that favorite with one of mine-macaroni and cheese!-Kathy Lee, Elk Rapids, Michigan

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

1/4 cup panko bread crumbs
1-1/2 teaspoons plus 1 tablespoon olive oil, divided
4 ounces sliced pancetta, finely chopped
3 cups uncooked elbow macaroni (about 12 ounces)
3 tablespoons butter
1 shallot, finely chopped
1 garlic clove, minced
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
1-1/2 cups 2% milk
1/2 cup white wine or chicken broth
1 cup shredded Emmenthaler or Swiss cheese
1 cup shredded Gruyere or Swiss cheese

Steps:

In a small skillet, toss bread crumbs with 1-1/2 teaspoons oil; cook and stir over medium-high until golden brown. Remove from pan., In same skillet, heat remaining oil over medium heat. Add pancetta; cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Cook macaroni according to package directions. Meanwhile, in a large saucepan, heat butter over medium heat. Add shallot and garlic; cook and stir 1-2 minutes or until tender. Stir in flour and seasonings until blended; gradually whisk in milk and wine. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Stir in cheeses until melted., Drain macaroni and add to sauce. Add pancetta; toss to combine. Sprinkle with toasted bread crumbs.

Nutrition Facts : Calories 378 calories, Fat 22g fat (11g saturated fat), Cholesterol 55mg cholesterol, Sodium 586mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.