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Spooning Mac and Cheese Fondue (Rachael Ray)

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“A romantic recipe for Valentine's Day from Rachael Ray's Feb 2010 magazine. Sounds fabulous.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 375°.
  2. In a large pot of boiling, salted water, cook 1/2 pound large shell pasta until al dente; drain.
  3. 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.
  4. In a medium saucepan, bring 1 1/2 cups dry white wine to a simmer.
  5. 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.
  6. Stir in the cooked pasta and cook until the sauce is hot and runny.
  7. Pour into a serving dish and top with the bread cubes.

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