Cheese Fondue Mac and Cheese (Gluten Free)

Ingredients

• 1/2 cup (50g) grated or shredded Parmesan cheese
• Buttered breadcrumbs, optional (gluten-free if needed)
• Chopped fresh parsley, green onions, or more fresh thyme, for garnish
• 12 to 16 oz (340g to 454g) macaroni, penne, rotini, or similar pasta (gluten-free if needed *see note)
• Kosher or sea salt
• 1 tbsp butter
• 1 tbsp vegetable oil
• 1 small white onion, finely minced
• 1-1/4 cups (284g) dry white wine, dry vermouth, or chicken stock
• 1 tsp fresh thyme leaves
• 10 oz (284g) Gruyere cheese, grated
• 6 oz (170g) medium-sharp cheddar cheese, grated
• 5 oz (141g) Monterey Jack cheese, grated
• 5 oz (141g) Havarti cheese, grated
• 4 tsp (9g) cornstarch
• 1/2 tsp kosher or sea salt, or to taste
• 1/4 tsp ground white pepper
• 1 tsp Dijon or spicy brown mustard

Instructions

1. 1

   Lightly butter a large 3- to 4-quart (2.8...: Lightly butter a large 3- to 4-quart (2.8 to 3.8L) baking dish, such as a deep 9x13-inch (23x33cm) pan or something similar.

2. 2

   Make the Cheese Sauce: In a medium saucepan,...: Make the Cheese Sauce: In a medium saucepan, melt the butter and oil over medium heat. When the butter is melted and starting to bubble, add the onions and cook, stirring often, until softened, about 5 minutes. Add the wine and bring to a simmer over medium-high heat. Lower the heat to medium and cook for 2 to 3 minutes until slightly reduced. Stir in the thyme.

3. 3

   While the wine mixture is simmering, in a...: While the wine mixture is simmering, in a medium bowl, place the grated cheeses and sprinkle with the cornstarch. Using your hands, toss the cheese to evenly coat it with the cornstarch. This will help thicken the mixture without using flour and give a creamier mouthfeel.

4. 4

   While whisking the wine mixture, add the cheese...: While whisking the wine mixture, add the cheese one handful at a time, waiting until it is mostly melted before adding more. Whisk constantly until all of the cheese is melted. Remove from the heat.

5. 5

   Season the cheese sauce with salt and pepper...: Season the cheese sauce with salt and pepper to taste, and stir in the mustard. Whisk until thoroughly incorporated and smooth. Taste and adjust seasonings. Add some of the reserved pasta water to thin the sauce slightly if needed. Keep warm over very low heat.

6. 6

   Prepare the Pasta: In a large stockpot filled...: Prepare the Pasta: In a large stockpot filled 3/4 with water, bring to a boil over high heat. Add enough salt that the water tastes salty and stir until dissolved. Stir in the pasta and cook until al dente, stirring occasionally, following the suggested times on the package. Before draining, scoop out 1 cup (237ml) of the cooking water and reserve.

7. 7

   Drain the pasta in a colander, shaking to...: Drain the pasta in a colander, shaking to remove excess water. Transfer to a very large mixing bowl. Pour the cheese sauce over the pasta and toss until completely coated. If the sauce is too thick, add a little more pasta water - remember that pasta tends to absorb liquid from sauces, so you always want it a little soupier than you think it should be.

8. 8

   Pour the cheese and pasta into the prepared...: Pour the cheese and pasta into the prepared baking dish. Evenly sprinkle the Parmesan over the top of the casserole. If using the breadcrumbs, mix melted butter into the breadcrumbs, stirring until fully incorporated, and sprinkle the buttered breadcrumbs over the top.

9. 9

   Brown the Casserole: Move a rack to the...: Brown the Casserole: Move a rack to the top part of the oven and preheat the broiler on high for about 5 minutes. Place the casserole in the oven and cook until the top of the casserole is browned and bubbling, 3 minutes. Time will depend on the strength of your broiler and how far the rack is from the heating element. (You can skip this step if you prefer.)

10. 10

    To Serve: Sprinkle the casserole with chopped green...: To Serve: Sprinkle the casserole with chopped green onions, parsley, or more fresh thyme. Scoop servings into individual bowls and serve hot.