• For baked fondue mac and cheese, preheat your oven to 350F. Butter a 2 qt casserole dish.
• Cook the pasta in well salted water until al dente. Reserve a cup of the starchy pasta water, then drain and set the pasta aside.
• In a bowl, toss the grated cheeses with the cornstarch and set it by the stove. The cornstarch is important because it helps the wine and cheese blend into a smooth emulsion.
• In a saucepan, heat the wine, cream, and a cup of hot pasta water to a simmer, and then slowly add the cheese, a handful at a time, stirring or whisking continuously to incorporate it before going on to the next handful. The mixture should be hot but not bubbling or boiling, and it only takes a short time...don't walk away.
• When the cheese is fully incorporated, add the Kirsch and black pepper to taste. Then grate in some fresh nutmeg. Thin it down with more of the hot pasta water, if necessary.
• Add the macaroni to the fondue and mix well and serve right away or briefly bake your mac and cheese in a small casserole dish.

to bake your fondue mac

• Turn it into a buttered casserole dish. If you like you can top it with extra cheese, or breadcrumbs. Bake for about 20 minutes, and serve asap.