This decadent Macaroni & Cheese Fondue is the perfect addition to your next party or fondue feast. A rich mix of Fontina, Cheddar, and Swiss cheese with hearty macaroni noodles is absolutely delicious with your favorite dippers.
Cheesy Macaroni Fondue
This Macaroni & Cheese Fondue makes for a fun recipe that is a cross between our favorite childhood dish and an elegant fondue party.
We love good fondue recipes and they are becoming increasingly popular. Any opportunity to add them to a party or dinner is a win in our book.
Holidays are right around the corner and they are the perfect time to serve up a good fondue. I love to add a cheese fondue as an appetizer to holiday meals for nostalgia sake and it’s just plain delicious!
This Macaroni and Cheese Fondue is fun addition to classic Swiss Cheese Fondue. It’s a kid friendly recipe that the adults will adore as well!
Mac & Cheese as a dip
These days it seems everyone is adding mac and cheese to just about everything. From topping burgers and pizza to a mac and cheese burrito, it’s hard to pass up the cheesy goodness of macaroni and cheese on just about any comfort food. Why should fondue be any different?!
At the core of this mac and cheese fondue is a creamy and delicious cheese fondue that would be amazing all on it’s own. We fold in some cooked pasta to make it more fun and extra hearty.
How to make Mac & Cheese Fondue
When making fondue, there are a few things you will need. A fondue pot or Crock Pot Little Dipper will work best for serving the warm cheese dip. Fondue forks are ideal as they are long enough to dip into the fondue without burning your hands, but in a pinch regular forks will work as well.
First things first, you always want to use good cheese when making fondue. Take the extra 5 minutes and shred a block of cheese. Skip the bags of pre-shredded cheese, as they are coated with a powder that prevents it from clumping. This isn’t ideal when trying to melt cheeses into a smooth and creamy fondue.
In a large bowl, toss the shredded Fontina, cheddar and Swiss cheese with one tablespoon all-purpose flour.
Place a double boiler with 2 inches of water on the bottom over high heat and bring to a boil. Reduce to medium heat and add white wine and sherry. Stir in garlic and cook for 3 minutes.
Add half of the cheese and flour mixture and whisk until fully melted. Add the remaining cheese, a small amount at a time, stirring constantly after each addition until the cheese is melted.
Fold in 1/2 cup cooked pasta and one tablespoon bleu cheese crumbles into the fondue. Bleu cheese can be omitted if it is something you really dislike, but it really does add a good bit of flavor to the cheese without being overwhelming at all.
Pour the fondue into a warm fondue pot or small crock pot and serve over low heat with dippers. It is best to make the fondue just before serving, but it can be reheated in a fondue pot over slow heat if you need to make it ahead of time.
Dippers for Cheese Fondue
Don’t think just because there are carbs in the fondue that we are going to skip bread as a dipper. A good crusty bread dipped in this cheesy fondue is divine!
You can certainly take a more balanced approach with your dippers and opt for some fresh veggies. Broccoli or cauliflower would be great options as well as some crisp apples. Cheese and apples is a surprising combination to some, but it really is fantastic.
More Unique Cheese Fondue Recipes!
If you love trying new and unique cheese fondue recipe, here are some more great dips to try at your next fondue party!
- Zesty Cheddar Fondue – This mix of cheddar with garlic, cheddar and sour cream is smooth and so flavorul!
- French Onion Fondue – Your favorite soup turned into an amazing fondue
- 1/2 cup shredded Fontina cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Swiss cheese
- 1 Tablespoon all-purpose flour
- 1/2 cup dry white wine
- 2 Tablespoons sherry
- 1 Tablespoon finely diced garlic
- 1 Tablespoon blue cheese crumbles
- 1/2 cup cooked and cooled elbow macaroni
- In a large bowl, toss the Fontina, cheddar and Swiss cheese with the flour.
- Place a double boiler with 2 inches of water on the bottom over high heat and bring to a boil. Reduce to the heat to medium and add the wine and sherry. Stir in garlic and cook for 3 minutes.
- Add half of the cheese and flour mixture to the wine and whisk until fully melted. Add the remaining cheese, a small amount at a time, stirring constantly after each addition until the cheese is melted.
- Fold in the cooked pasta and bleu cheese. Pour into a warm fondue pot and serve over low heat with cubed bread and fresh vegetables.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 213Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 256mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 11g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.