Autumn Thursday: "Fondue" Mac & Cheese

Today, in trying to figure out what to make for lunch, I thought of my old standby, Mac & Cheese with the addition of a lot of broccoli. I figured I'd make homemade (simple white sauce with shredded cheddar), but then I got to thinking. In my Halloween post, I reinvented grilled cheese with traditional fondue flavors - garlic, gruyere, nutmeg, and apple. Why not reinvent Mac & Cheese in a fondue style!

Ingredients:

• 1/4 lb short pasta
• 1 Tbs butter or oil
• 1 clove garlic, grated or pressed
• 1 teas flour
• 1 Tbs white wine
• 1/4 cup milk
• 1 cup shredded swiss cheese
• Dash nutmeg
• Dash garlic powder
• Dash powdered mustard
• Salt/pepper to taste
• 1 cup (or so) broccoli
• 1/2 cup peas
• 1 crisp apple, cubed

Directions:

1. Boil pasta according to directions. Save 1/4 cup of pasta water, then drain pasta and set aside.
2. In the pan, heat your butter and/or oil. Add the garlic once butter is melted. Then add the flour and stir until thoroughly combined.
3. Add the wine until it's bubbled off the alcohol.
4. Add in the milk a bit at a time, constantly stirring. You may need a bit more than 1/4 cup.
5. Incorporate the cheese. Add gruyere or gouda too if you have some for more nutty flavor, but regular swiss will melt best.
6. Add in the seasonings to taste.
7. Mix in the veggies and pasta, and lastly the apple.
8. If it needs more liquid, use the reserved pasta water.

Enjoy!

And please leave comments if you have any questions or thoughts! I'd love to hear what you think about this idea.