Cheese fondue casserole

By cindyandmojo

Ingredients

• Ingredients
• nonstick cooking spray
• 3 cups dried elbow macaroni, 12 ounces
• 3 cups shredded swiss cheese, 12 ounces
• 2 1/2 cups shredded gruyere cheese, 10 ounces
• 5 tablespoon flour
• 3 /4 tsp. garlic, minced
• 2 cups chicken broth
• 3/4 cup dry white wine
• salt
• ground black pepper
• 8 ounces swiss cheese, cubed
• 1 3/4 cups crushed saltine crackers, 36 crackers
• 3 tablespoons butter, cut up

Details

Servings 12
Preparation time 15mins
Cooking time 60mins
Adapted from justapinch.com

Preparation

Step 1

Directions

1
preheat oven to 350°. Coat a 3 quart casserole with cooking spray; set aside. Cook macaroni according to package directions; drain. Return macaroni to pan; set aside.
2
Meanwhile, in a large bowl combine shredded Swiss cheese, Gruyere cheese, flour, and garlic. Toss to mix. In a large pan heat broth and wine over medium heat just until bubbles form around edge of pan. Add cheese mixture, 1 cup a time, whisking constantly until cheese melts. Do not boil. Remove from heat. Season to taste with salt and pepper.
3
Pour cheese mixture over macaroni; stir gently to combine. Fold in cubed Swiss cheese. Spoon pasta mixture into prepared casserole. Sprinkle crushed crackers evenly over top; top with butter.

Bake, uncovered, for 35 to 40 minutes or until bubbly and topping is golden. Makes 10 to 12 servings. Note: for best results, shred the cheese just before using. Purchased pre-shredded cheese does not melt as well