Spooning Mac and Cheese Fondue (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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A romantic recipe for Valentine's Day from Rachael Ray's Feb 2010 magazine. Sounds fabulous. 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.
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