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Fondue mac and cheese
40 m active | 1 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 598
  • Fat about 39g
  • Carbohydrates about 30g
  • Protein about 22g
This is needed
This is needed for 6 people
To cook the pasta
  • salted water, boiling
  • 400 g pasta (e.g. macaroni)
  • 4 sticks leek (approx. 1.2 kg), halved lengthwise, cut into thin strips
Cheese sauce
  • 6 dl milk
  • 3 tbsp butter
  • 3 tbsp white flour
  • 0.5 tsp salt
  • 0.5 tsp nutmeg
  • a little pepper
  • 200 g fondue cheese mix
Crispy breadcrumbs
  • 30 g sunflower seeds, coarsely chopped
  • 40 g dried tomatoes in oil, drained, finely chopped
  • 70 g panko breadcrumbs or regular breadcrumbs
  • 0.5 tsp sea salt
  • 30 g butter, soft
  • 2 sprigs rosemary, finely chopped
  • For an ovenproof dish approx. 3 litre capacity, greased
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And that's how it's done
And that's how it's done
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.

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