Spooning Mac and Cheese Fondue (Rachael Ray)

Name: Spooning Mac and Cheese Fondue (Rachael Ray)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 1/2 lb large shell pasta; 1 cup coarsely chopped baguette; 2 tablespoons melted butter; 1 1/2 cups dry white wine; 8 ounces shredded emmenthaler cheese; 8 ounces shredded gruyere cheese; 2 tablespoons cornstarch

Submitted by januarybride

"A romantic recipe for Valentine's Day from Rachael Ray's Feb 2010 magazine. Sounds fabulous."

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Ready In:: 30mins
Ingredients:: 7
Serves:: 2

ingredients

¹⁄₂ lb large shell pasta
1 cup coarsely chopped baguette
2 tablespoons melted butter
1 ¹⁄₂ cups dry white wine
8 ounces shredded emmenthaler cheese
8 ounces shredded gruyere cheese
2 tablespoons cornstarch

directions

Preheat the oven to 375°.
In a large pot of boiling, salted water, cook 1/2 pound large shell pasta until al dente; drain.
Meanwhile, on a rimmed baking sheet, toss 1 cup coarsely chopped baguette with 2 tablespoons melted butter and bake until toasted, 5 to 7 minutes.
In a medium saucepan, bring 1 1/2 cups dry white wine to a simmer.
In a bowl, toss together 8 ounces shredded emmentaler cheese, 8 ounces shredded gruyère cheese and 2 tablespoons cornstarch, then gradually stir into the 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.