Fondue Mac and Cheese with Mushrooms

Treat yourself to a creamy batch of mac and cheese with a one-ingredient sauce thanks to Emmi ready-to-serve Fondü. Top it with buttery sautéed mushrooms for a meal that's ready in no time.
6 servings
Prep Time
Cook Time
Total Time


  • 1 pound pasta
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 2 tablespoons butter, divided
  • 1 teaspoon olive oil
  • Salt
  • Black pepper
  • 1 14-ounce package Emmi Fondü
  • 1/4 teaspoon ground nutmeg


  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente.
  2. As pasta cooks, prepare the mushrooms. Heat 1 tablespoon butter in skillet over medium-high heat. Add sliced mushrooms and season with salt and pepper. Sauté until mushrooms release their liquid and are browned around the edges, about 5 minutes.
  3. Strain pasta and return to pot over low heat. Add 1 tablespoon butter and mix to incorporate. Add Emmi Fondü and gently mix until mixture is melted and coats the pasta. Stir in nutmeg. Top with sautéed mushrooms; serve immediately.