Mac & Cheese Fondue

By advancedlca

Ingredients

• 1/2 pound large shell pasta
• 1 cup coarsely chopped baguette
• 2 tablespoons melted butter
• 1 1/2 cups dry white wine
• 8 ounces shredded emmentaler cheese
• 8 ounces shredded gruyere cheese
• 2 tablespoons cornstarch

Details

Servings 2

Preparation

Step 1

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.