Pasta w/ Jarlsberg Cheese & White Wine
This Jarlsberg Pasta consists of Jarlsberg Swiss cheese, dry white wine, lemon juice, kirsch, ground mustard, and allspice with rigatoni. I had some leftover fondue and my first thought was of course to just drizzle it over pasta! This makes an almost instant macaroni and cheese. If I had the patience, I would probably pop a small baking dish in the oven to brown the cheese a little bit. Although today is a day for leftovers! So, the 8-12 minutes it takes to boil rigatoni is the closest I'm going to come to "cooking" today.
Equipment
- Large Pot
- Stovetop
- Cheese Grater
- Small Bowl or Large Plastic Bag
- Saucepan
- Fondue Pot (optional)
Ingredients
- 1 lbs. rigatoni
- 1 ½ lbs. jarlsberg grated
- 1-2 tbsp. corn starch
- 2 c. dry white wine (I used sauvignon blanc)
- 1 tbsp. lemon juice
- 2 tbsp. kirsch
- 1 tsp. mustard ground
- 1/4 tsp. allspice ground
- dash salt
- dash pepper
Instructions
Cook Pasta
- Add about 4 inches of water to a large pot and bring to a boil over high heat.
- Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.
- Remove the pasta from the water and set aside.You may want to stir it occasionally to keep the noodles from sticking together.
Sauce
- Grate jarlsberg cheese into a small bowl and toss with cornstarch. Make sure that all of the pieces are lightly coated.This will help the cheese from separating when you cook it. If you're having a tedious time getting the cornstarch coated without clumping, add the mixture to a large Ziplock bag and shake.
- Meanwhile, heat a medium saucepan over medium heat.
- Add wine and lemon juice to the saucepan and bring to a simmer.
- Once the wine mixture begins to simmer, slowly stir in the cheese about 1/4 cup at a time. Make sure to stir constantly until fully incorporated.The key to a creamy fondue is adding in the cheese gradually. If it’s added too quickly, the mixture will separate!
- Once all of the cheese is incorporated and the mixture is smooth, stir in the Kirsch and mustard.
Serve
- Add rigatoni to the sauce and stir until combined.
Tips, Tricks, & Notes
- This is a great recipe to turn into a macaroni and cheese. I didn't want to wait that long today! So, I didn't bother. But you could easily lightly oil a large baking dish, pour the mixture inside, grate a little bit of extra cheese on top, and then cook at 350 degrees Fahrenheit for 30-40 minutes, or until the top begins to brown. And voila! A little bit more time and you have fondue macaroni and cheese.