Fondue Mac with Crispy Kale Breadcrumbs

Treat yourself to a decadent batch of mac and cheese with a one-ingredient sauce thanks to Emmi ready-to-serve Fondü. Top it with crispy kale breadcrumbs made with garlic and Emmi Le Gruyère cheese.
6 servings
Prep Time
Cook Time
Total Time


  • 1/2 bunch kale
  • 1 teaspoon olive oil
  • Salt
  • 2 tablespoons butter, divided
  • 1 cup breadcrumbs (fresh or panko preferred)
  • 1 clove garlic, minced
  • 1/2 cup (2 ounces) Emmi Le Gruyère cheese, shredded
  • 1 pound pasta
  • 1 14-ounce package Emmi Fondü
  • 1/4 teaspoon ground nutmeg


  1. Heat oven to 350F. Remove kale leaves from ribs and tear into 2-inch pieces. Place kale pieces in a bowl and add olive oil and a pinch of salt. Massage oil into leaves. Spread kale onto a baking sheet in an even layer. Bake 12 minutes, or until crisp. Remove from oven and set aside.
  2. Heat 1 tablespoon butter in skillet over medium-low heat. Add breadcrumbs and a pinch of salt. Cook, stirring often, until breadcrumbs are toasted (about 5 minutes). Add chopped garlic and cook 1 minute more. Transfer to bowl and allow to cool. Mix in shredded Gruyère and season with black pepper. Gently crumble baked kale pieces and fold into breadcrumb mixture. Set aside.
  3. Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente.
  4. 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. Serve immediately topped with kale breadcrumbs.