"Back To ____" Mac & Cheese Recipe w/ Sonoma Coast Chardonnay
Sonoma Coast Chardonnay Always Pairs With Good Ol' Mac & Cheese
Whether it’s back to school, back to work, or just regular back to reality now that we’re winding down from summer, we’re welcoming the time (and cooler weather) to enjoy getting “back to” the kitchen.
Our favorite dinners are easy ones…the kind that are easy to make, unfussy, and of course easy to sip a glass of wine while you’re making it!
Enjoy one of the greatest comfort foods to welcome you in to the Fall season and enjoy an extra glass or two…it’s time to Get Back To It!
Here’s our favorite recipe to a creamy, delicious serving of Mac & Cheese paired with our crisp and refreshing Sonoma Coast Chardonnay.
- One package of your favorite tube-shaped pasta
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1/3 cup all purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese (shredded)
- 2 cups Gruyere cheese shredded
- 1 1/2 cups panko crumbs
- 4 tbsp butter (melted)
- 1/2 cup Parmesan cheese shredded
- salt and pepper
- 1 tsp red pepper flakes (optional)
- 2 tbsp chopped chives
Preheat oven to 350F. Grease a large baking dish, or two setting sized cast iron serving dishes.
Combine all cheese - except parmesan- in a large bowl and set aside.
In a pot of salted water, cook pasta just before done and drain. Add 1 tbsp butter to pasta and toss to coat.
Melt the rest of the butter butter in a saucepan and whisk flour over medium heat until bubbly and started to turn golden.
Gradually whisk in the milk and heavy cream until smooth and free of clumps. Continue whisking for 2-3 minutes. Season mixture with salt and pepper and red pepper flakes.
Add two cups of shredded cheese mixture and whisk until smooth. Continue adding cheese gradually until the sauce thickens.
Stir cooled pasta into cheese mixture to combine.
Pour half of the pasta and sauce into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Top with chopped chives and serve with a cool glass of 2014 Sangiocomo Sonoma Coast Chardonnay.
