MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cheese Fondue Casserole
Categories: Pasta, Cheese, Dairy, Wine, Breads
Yield: 10 Servings

Cooking spray
3 c Dried elbow macaroni
3 c Shredded Swiss cheese
2 1/2 c Shredded Gruyere cheese
5 tb All-purpose flour
3 cl Garlic; minced
2 c Chicken broth
3/4 c Dry white wine
Salt & black pepper
8 oz Emmenthaler cheese; cubed
1 3/4 c Crushed saltine crackers
3 tb Butter; cut up

Set oven @ 350+|F/175+|C.

Coat a 3 quart casserole with cooking spray; set aside.
Cook macaroni according to package directions; drain.
Return macaroni to pan; set aside.

Meanwhile, in a large bowl combine shredded Swiss cheese,
Gruyere cheese, flour, and garlic. Toss to combine. In a
large saucepan heat broth and wine over medium heat just
until bubbles form around edge of pan. Add cheese mixt, 1
cup at a time, whisking constantly after each addition
until cheese melts. (Mixture may not be completely smooth
at this point.) Do not boil. Remove from heat. Season to
taste with pepper.

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; dot with butter.

Bake, uncovered, for 35 to 40 minutes or until bubbly and
topping is golden.

NOTE: For best results, shred the cheese just before
using. Purchased preshredded cheese does not melt as
well.

SHRIMP FONDUE CASSEROLE: Prepare as directed, except
substitute 1 1/2 teaspoons seafood seasoning for the salt
and pepper. Stir in 12 ounces fresh or frozen peeled,
deveined uncooked small shrimp, halved lengthwise
(thawed, if frozen), and 1/2 cup sliced green onions (4)
with the cubed Swiss cheese.

Makes: 10 servings

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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... England: You'd better like peas, potatoes and sausage.

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)