Fondue mac and cheese

Fondue mac and cheese

Total: 1 hr 15 Min. | Active: 40 Min.
vegetarian
Nutritional value / person: 598 kcal
, Fat: 39 g
, Carbohydrate: 30 g
, Protein: 22 g

Ingredients

6 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To cook the pasta

400 g pasta (e.g. macaroni)
4 sticks leek (approx. 1.2 kg), halved lengthwise, cut into thin strips
salted water, boiling

Cheese sauce

3 tbsp butter
3 tbsp white flour
6 dl milk
½ tsp nutmeg
½ tsp salt
a little pepper
200 g fondue cheese mix

Crispy breadcrumbs

70 g panko breadcrumbs or regular breadcrumbs
40 g dried tomatoes in oil, drained, finely chopped
30 g sunflower seeds, coarsely chopped
30 g butter, soft
2 sprigs rosemary, finely chopped
½ tsp sea salt
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Utensils

For an ovenproof dish approx. 3 litre capacity, greased

How it's done

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To cook the pasta

Cook the pasta and leek in boiling salted water for approx. 4 mins., rinse in cold water, drain, place in the prepared dish.

Cheese sauce

Heat the butter in a pan. Add the flour, cook over a medium heat while stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat, pour in all of the milk at once, bring to the boil while stirring, reduce the heat, season, simmer for approx. 10 mins. until the sauce is thick and creamy. Stir in the cheese, keep stirring until the cheese has melted. Mix the sauce into the pasta.

Crispy breadcrumbs

Place the breadcrumbs in a bowl with all the other ingredients up to and including the fleur de sel, mix by hand to form a crumbly mixture. Spread on top of the pasta.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C.

Good to know
Serve with: Salad

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