Spooning Mac and Cheese Fondue (Rachael Ray)

May 10, 2023May 10, 20230 13

10 min

35 min

45 min

Easy

Servings Per Recipe

Calories

577

Sugar

Fat

36g

1.	Preheat oven to 375°F.
2.	Cook pasta according to package directions, then drain and rinse with cold water. Set aside.
3.	In a medium bowl, mix together chopped baguette and melted butter.
4.	Spread the mixture onto a baking sheet and toast for about 5-7 minutes, or until golden brown.
5.	In a medium saucepan over medium heat, bring white wine to a simmer.
6.	In a separate small bowl, whisk together cornstarch with 2 tablespoons of cold water until well combined.
7.	Slowly whisk the cornstarch mixture into the simmering wine.
8.	Reduce heat to low and add both shredded Emmenthaler and Gruyere cheeses, stirring until melted.
9.	Add cooked pasta to the cheese sauce and stir.
10.	Transfer mac and cheese to an oven-safe casserole dish and top with the toasted baguette crumbs.
11.	Bake until the top is golden brown and the cheese is bubbly, around 15 minutes.

This recipe is a comforting and cheesy dish perfect for a cozy night in.

It can be shared with a group or enjoyed as a solo dinner.

The toasted baguette crumbs add a crunchy texture that complements the creamy mac and cheese.

The high-calorie and high-fat content mean this dish should be enjoyed in moderation as part of a balanced diet.

Those watching their cholesterol levels may want to limit their intake of cheese-based meals.

Macaroni and cheese does not have many health benefits.
However, cheese can be a source of calcium, which is essential for strong bones and teeth.

	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