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–+ servings
A person is cupping a bowl of cheese fondue pasta.

Quick Stovetop Fondue Cheese Pasta - Leftover Cheese

5 from 1 vote
A great way to use up leftover cheese and stale bread. This stovetop fondue cheese pasta is rich in flavour, easily adjustable to use up different cheese and served in about 30 minutes. Great for a quick, comforting meal.
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Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Calories: 645kcal
Author: Rebecca Foxley

Ingredients
  

For The Crispy Topping

  • 3 Slices Stale Bread
  • 1 clove Garlic, peeled
  • 1 tsp Fresh Rosemary
  • 50 g Mixed Nuts

For The Fondue Pasta

  • 500 g Dried Pasta
  • 80 g Mascarpone cheese
  • 80 g Mature Cheddar
  • 50 g Emmental cheese
  • 50 g Gruyère Cheese
  • 50 g Blue Cheese, Dolcelatte or Stilton
  • 1 tsp Nutmeg
  • 4 tbsp Cream

Instructions

  • For the crispy topping, toast the bread slices until crisp, place in a food processor with the garlic clove, rosemary leaves and mixed nuts. Blend until fine and mixed.
  • Heat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the crispy topping mix and fry for about 5 minutes, tossing occasionally to evenly toast. Once golden brown, remove from the heat and set aside.
  • Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions until al dente.
  • In the meantime, grate or crumble the cheeses. Add the mascarpone cheese to a saucepan over a low heat along with the grated cheese and grate the nutmeg into the mix. Stir until melted. Turn off the heat until the pasta is ready.
  • Drain the pasta, reserving a cupful of cooking water in case you wish to alter the texture of the sauce.
  • Turn the heat back on to low for the sauce, gently stir in the cream.
  • Add the drained pasta to the cheese sauce, tossing to coat, add some reserved pasta water if the sauce is too thick.
  • Transfer the pasta to a serving bowl or single plates and sprinkle over the crispy topping before serving.

Recipe Notes

  • Don't overcook the pasta - it'll continue to cook in the sauce. Boil it until al-dente. 
  • Use room temperature cheese for better melting. 
  • Stir gently when adding the cream so it doesn't curdle.
 

Nutrition Estimate

Calories: 645kcal | Carbohydrates: 73g | Protein: 25g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 61mg | Sodium: 340mg | Potassium: 312mg | Fiber: 4g | Sugar: 4g | Vitamin A: 681IU | Vitamin C: 0.3mg | Calcium: 364mg | Iron: 2mg