Add mustard, salt, white pepper, cayenne pepper, cheddar, provolone and parmesan and stir until it melts. Cook over low heat until milk thickens, about 3-5 minutes. Cook for a minute stirring frequently then add milk slowly and whisk to combine until smooth. In a large pot over low heat, melt butter then add flour and stir to combine. The combination of seriously sharp white cheddar cheese, creamy provolone and parmesan cheese was out of this world! According to my husband, he didn’t even remember the rest of the meal, it was that good.ġ6 oz box of macaroni, cooked according to directions on the boxĨ oz sharp white cheddar cheese, shredded You know, when you just have to have it but you don’t want to spend an hour waiting for it to bake nor eat the box stuff. This is a simple recipe that will be on your table in less than 30 minutes so it’s perfect for the midweek craving. I’m a lover of cheese so this is right up my alley. Macaroni and cheese, or so fondly referred to as mac n’ cheese is a dish loved by one and all it’s creamy, cheesy and comforting. Be sure to follow me on Instagram and Facebook. If it gets too thick, stir in a little wine you’ve heated on the stove, but don’t ever let the fondue boil.Hey! Welcome to my corner of the web. Keeping it on the move will stop it becoming too lumpy and sticking to the bottom of the pot. Stir the fondue now and again in a figure of eight using a wooden spoon. Either drink is designed to stop the cheese compacting into a solid mass in your stomach (cold beer is usually avoided because of this). You can also add a squeeze of lemon to help this along.ĭrink fondue with white wine or hot black tea as the Swiss do. The tartaric acid present keeps the cheese proteins from clumping together and splitting the fondue.
Whether you use kirsch, dry white wine or another booze it’s there for a reason. Other cheeses can be used try Beaufort, Vacherin, Camembert, Reblochon, Comte or Tome de Savoie. Emmenthal on its own is quite bland and Gruyere can be a bit overpowering but together they make fondue magic. The most classic mix of fondue cheese is a combination of Gruyere and Emmenthal as both melt beautifully.
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