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!


  1. Preheat the oven to 400°F (200°C).

  2. In a pot, melt the butter and soften the garlic.  
  3. Add the flour and stir 1 minute, making sure the flour doesn’t brown. Add the white wine and reduce by half.   
  4. Add the milk, beating with a whisk to obtain a smooth sauce. Simmer for 15 minutes, stirring regularly until sauce thickens.
  5. Add the gruyère, parmesan and nutmeg, and season with salt and pepper.

  6. In a bowl, mix the bread and melted butter. Set aside.
  7. 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.  
  8. Bake for about 15 minutes or until croutons are golden.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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