Fondue Casserole | Command Cooking

Ingredients

• 3 cups elbow macaroni, uncooked
• 3 cups, shredded, plus 8 ounces, cubed, Swiss cheese, divided
• 2 1/2 cups Gruyère cheese, shredded
• 5 tablespoons all-purpose flour
• 3 cloves garlic, minced
• 2 cups chicken broth
• 3/4 cup dry white wine
• salt, to taste
• ground black pepper, to taste
• 1 3/4 cups (about 36) crushed saltine crackers
• 3 tablespoons butter, cut into small cubes