Spooning Mac and Cheese Fondue (Rachael Ray)

• 12 lb large shell pasta
• 1 cup coarsely chopped baguette
• 2 tablespoons melted butter
• 1 12 cups dry white wine
• 8 ounces shredded emmenthaler cheese
• 8 ounces shredded gruyere cheese
• 2 tablespoons cornstarch

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 gruyere 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.

shell pasta, baguette, butter, white wine, emmenthaler cheese, gruyere cheese, cornstarch

Taken from www.food.com/recipe/spooning-mac-and-cheese-fondue-rachael-ray-409261 (may not work)