Fondü Baked Mac & Cheese

By The Original Dish

Creamy mac and cheese topped with buttery breadcrumbs and baked until golden.
8 servings


  • 4 oz sourdough bread, roughly chopped
  • 1 lb pasta shells
  • 6 tbsp butter
  • 2 small shallots, minced
  • kosher salt
  • freshly cracked black pepper
  • 2 packages of Emmi Ready-To-Serve Fondü Original
  • 1 tbsp chopped fresh sage
  • 1 tbsp chopped fresh oregano
  • 1 tsp chopped fresh rosemary
  • 4 oz shredded Emmi Gruyère cheese
  • 1 tbsp olive oil


  1. Preheat the oven to high broil.
  2. Place the chopped bread into a food processor and pulse until crumbs are formed. Transfer the breadcrumbs to a bowl and set aside (you could also use 1 ½ cups of store-bought breadcrumbs).
  3. Bring a large pot of salted water to a boil. Drop the pasta shells into the water. Stir well and cook for 1 minute less than the package’s instructions.
  4. Meanwhile, heat a large heavy-bottomed pot over medium heat. Add 4 tablespoons of the butter and let it melt. Add the shallots. Cook for about 2 minutes until softened. Season with a pinch of salt and freshly cracked black pepper.
  5. Add the fondü to the shallots. Turn the heat to low. Heat the fondu for about 6 minutes until fully melted, stirring often. Lastly, stir in the fresh sage, oregano, and rosemary.
  6. Drain the pasta shells and add them directly to the fondü sauce. Stir well to coat. Transfer the mac and cheese to a greased 9x13” baking dish. Top with the gruyère cheese. Melt the remaining 2 tablespoons of butter. Add the melted butter and olive oil to the breadcrumbs. Toss well to coat. Sprinkle the breadcrumbs over the gruyère.
  7. Broil the mac and cheese for 2-3 minutes, or until the breadcrumbs are golden and crisp (watch it closely so it doesn’t burn). Serve immediately with more black pepper and any extra herbs over top.