Mac & Cheese Fondue
By advancedlca
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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.
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