Spooning Mac and Cheese Fondue (Rachael Ray)

1. 1

   Preheat the oven to 375.

2. 2

   In a large pot of boiling, salted water, cook 1/2 pound large shell pasta until al dente; drain.

3. 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. 4

   In a medium saucepan, bring 1 1/2 cups dry white wine to a simmer.

5. 5

   In a bowl, toss together 8 ounces shredded emmentaler cheese, 8 ounces shredded gruyere cheese and 2 tablespoons cornstarch, then gradually stir into the wine until melted.

6. 6

   Stir in the cooked pasta and cook until the sauce is hot and runny.

7. 7

   Pour into a serving dish and top with the bread cubes.

* Per serving · 4 servings · Values may vary.

No additional tips available.