Fondue mac and cheese recipe | Sainsbury`s Magazine
Serve this fondue mac and cheese with pickled cornichons for dipping, and a big green salad, to counteract the rich, gooey cheese. Don’t overcook the pasta initially as it will keep cooking in the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Ingredients
- 200ml white wine
- 200g Taste the Difference Comté or Gruyère, grated coarsely
- 200g Emmental, grated coarsely
- 175g dried rigatoni pasta
- 2 garlic baguettes
- 1 tbsp lemon juice
- 1 tbsp cornflour
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