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Categories:Viewed: 5 - Published at: 5 years ago
Ingredients
- 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
Method
- Preheat the oven to 375.
- In a large pot of boiling, salted water, cook 1/2 pound large shell pasta until al dente; drain.
- 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.
- In a medium saucepan, bring 1 1/2 cups dry white wine to a simmer.
- 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.
- Stir in the cooked pasta and cook until the sauce is hot and runny.
- Pour into a serving dish and top with the bread cubes.
