Spooning Mac and Cheese Fondue (Rachael Ray)

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

• Ready In: 30 mins
• 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

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.