Photographed by Ashton Keefe for Lonny.
Fondue Mac & Cheese
Serves 12

"Imagine if you could combine the boozy cheese taste of fondue with pasta… wait, you can! Since it’s the holidays, I’m all about indulging," says Keefe.

1 lb. lumaconi pasta, or whatever you prefer
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed
1 teaspoon fresh thyme
3/4 teaspoon fine sea salt, divided
2 tablespoons flour
1 cup dry white wine
3/4 cup reserved pasta water
1 cup grated parmesan cheese
1 cup grated gruyere cheese
1 cup grated sharp white cheddar
2 heads treviso or radicchio, roughly chopped

1. Preheat broiler.

2. Bring a large pot of water to a boil and salt generously.

3. Cook pasta until al dente and reserve 3/4 cup pasta water.

4. In a large oven proof skillet melt butter and olive oil together over medium heat.

5. Sauté onion, garlic, thyme and 1/4 teaspoon salt until onions are golden brown, about 15 minutes. 



6. Stir in flour until the mixture is thickened.

7. Whisk in wine and 1/2 cup pasta water until there are no clumps.

8. Remove from heat.

9. Stir in 3/4 cup of each cheese and add remaining 1/4 cup pasta water, if needed.

10. Add pasta and treviso, stirring until combined. Don’t panic. It will all fit and wilt.

11. Arrange so pasta lays flat and top with remaining 1/4 cup cheese.

12. Broil until charred and slightly browned.

13. Serve immediately.