You (by which I mean me, since nobody else really reads this) may remember this from my “Lent List” of things to cook. Lemme break it down for you: de. lish. us.
I used tortiglioni noodles (the twisty ones, not the tubes). While that was cooking, I melted about 3 tbsp of butter, mixed in two tbsp flour, and made a nice roux. Then I realized I was out of milk, so I improvised. Two really big spoonfuls of sour cream and a cup or so of water pretended to be milk. There was much whisking.
Now the important stuff: two handfuls of mild chedder, shredded. Four or five slices of provolone, all torn up. A cup of Gouda (yum!), cubed. And the piece de resistance. . .a handful or two of Gruyere. Melt, melt, melt. When it looks like fondue and all you want to do is dip chunks of bread in your delicious cheese goop, don’t. Mix the cheese goop and the drained noodles in a casserole dish, sprinkle with a little Gruyere, and pop it in the oven until you have no more patience. I mean really, this is just time for the cheese and noodles to get to know each other.
I served this with some delicious soft pretzel rolls. It was wonderful!