Raclette Mac & Cheese — Week 15: Kitsch dish
Red curtains, sequins, disco balls - whether you call them kitsch, retro or fashion-challenged, they make a great theme.
And so does cheese fondue - the 1950s comfort food par excellence - revisited as cheese fondue macaroni for a delicious mid-winter treat. It’s great for this week’s Kitsch Dish theme and just in time for Valentine’s Day!
Since a successful cheese fondue is all about the quality of the cheese, I handpicked the ingredients for this lovable classic. And it’s delicious despite the reduced-fat cheeses. Cross my cheese-loving heart!
- Preheat the oven to 400°F (200°C).
- In a pot, melt the butter and soften the garlic.
- Add the flour and stir 1 minute, making sure the flour doesn’t brown. Add the white wine and reduce by half.
- Add the milk, beating with a whisk to obtain a smooth sauce. Simmer for 15 minutes, stirring regularly until sauce thickens.
- Add the gruyère, parmesan and nutmeg, and season with salt and pepper.
- In a bowl, mix the bread and melted butter. Set aside.
- Mix the pasta with the sauce. Pour into a baking dish, alternating mac & cheese and raclette cheese, finishing with the rest of the cheese. Garnish with the croutons, to taste.
- Bake for about 15 minutes or until croutons are golden.