Fondue Casserole

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Spray a 9x13-inch baking dish with non-stick cooking spray.

Step 3 -In a large pot of salted, boiling water, cook the elbow macaroni to al dente, according to the package directions.

Step 4 -Drain the elbow macaroni and return the pasta to the pot. Set it aside.

Step 5 -While the elbow macaroni is cooking, in a large bowl, add 3 cups of the shredded Swiss cheese, the shredded Gruyère cheese, the flour, and the garlic and toss to combine. Set the mixture aside.

Step 6 -In a large saucepan over medium heat, add the chicken broth and the dry white wine and cook, just until bubbles form around the edge of the pan.

Step 7 -Add the shredded cheese mixture 1 cup at a time to the broth mixture and whisk constantly after each addition, until the cheese has melted. Note: the cheese may not be completely smooth at this point. Do not allow it to come to a boil.

Step 8 -Transfer the melted cheese mixture from the stovetop to a wire rack and season with the salt and ground black pepper.

Step 9 -Add the melted cheese mixture to the cooked elbow macaroni and gently stir to combine.

Step 10 -Add 8 ounces of the cubed Swiss cheese to the macaroni mixture and fold to combine.

Step 11 -Transfer the macaroni mixture to the prepared baking dish.

Step 12 -Evenly sprinkle the crushed crackers over the top of the macaroni mixture.

Step 13 -Evenly dot the cubed butter on the top of the crushed cracker layer.

Step 14 -Bake, uncovered, until bubbly and the topping is golden, for about 35-40 minutes.

Step 15 -Plate and serve.