Mac'n'Mag Cheese Fondue

Ingredients for 3 servings:

• 150 ml milk (1.5%)
• 1 tbsp, heaped mustard, sweet and hot
• 1 tbsp, heaped parsley, frozen
• 400 g macaroni, short
• 1 pinch of nutmeg
• 1 port. Cheese, leftover fondue
• lots of Maggi

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 35 minutes

Using leftover Swiss cheese fondue

Who hasn’t experienced this problem? You’ve made a delicious cheese fondue, and your guests haven’t managed to finish the entire pot? Here’s the solution: Simply pour the warm leftover cheese fondue into a heatproof dish and place it in the freezer overnight. The exact amount varies depending on how hungry your guests were the day before. Ideally, this recipe uses a fifth to a quarter of the leftover cheese fondue. Here we go: Remove the cheese fondue from the dish. If it was fatty enough, it should slide out easily, then chop everything into small pieces. Heat the milk in a wok over high heat until it bubbles but doesn’t burn. Now add the cold cheese fondue chunks and stir quickly with a whisk in the shape of a figure 8 to prevent sticking. Stir everything until the cheese has melted and the mixture forms a pudding-like consistency. Season to taste with mustard, parsley, nutmeg, salt, and pepper. Meanwhile, in a pot, prepare the macaroni with salt and boiling water. They should be cooked until al dente and tender. See package instructions. Drain the pasta and add it to the sauce in the wok, mixing thoroughly. Let it rest briefly until a slightly firm layer forms, then generously sprinkle with Maggi seasoning.