Mac & Cheese Fondue

Mac & Cheese Fondue

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  • Prep Time


  • Total Time


  • Servings



  • ½

    pound large shell pasta

  • 1

    cup coarsely chopped baguette

  • 2

    tablespoons melted butter

  • cups dry white wine

  • 8

    ounces shredded emmentaler cheese

  • 8

    ounces shredded gruyere cheese

  • 2

    tablespoons cornstarch


1. Preheat oven to 375 degrees. 2. In a large pot of boiling, salted water cook large shell pasta until al dente; drain. 3. Meanwhile, on a rimmed baking sheet, toss the baguette with melted butter and baked until toasted, 5-7 minutes. 4. In a medium saucepan, bring white wine to a simmer. In a bowl, toss together cheeses and cornstarch, then gradually stir into wine until melted. Stir in the cooked pasta and cook until the sauce is hot and runny. Pour into a serving dish and top with the bread cubes.


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