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Swiss-Fondue Mac and Cheese

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Recipe photo courtesy of Armando Rafael

Three different Alpine cheeses -- Raclette, Gruyere, and Emmentaler -- give this mac its Swiss flair.

Source: Martha Stewart Living, March 2017
Total Time Prep

Ingredients

Directions

Cook's Notes

As mac and cheese cools, the sauce tightens and loses some of its creaminess. But if you don't serve it right away, no worries -- just place the pot over a low flame, and stir in reserved pasta water, a few tablespoons at a time, to loosen the sauce without diluting the rich flavor.

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