Get the Recipe White Wine Macaroni and Cheese
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5.0
54 reviews
Excellent
Get the Recipe White Wine Macaroni and Cheese
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White Wine Mac and Cheese is elegant, flavorful, and completely comforting! It has a delicious blend of creamy cheeses, fresh thyme, and your favorite white wine for the perfect grown-up mac and cheese recipe! Even better? It's ready in just 30 minutes!
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Ingredients
- 1 pound dried macaroni pasta such as elbows or shells
- 6 Tablespoons butter divided
- 2 Tablespoons shallot finely chopped
- 3 garlic cloves minced
- 1/4 /4 cup all-purpose flour
- 3/4 - 1 /4 - 1 cup dry white wine
- 3/4 /4 cup heavy cream room temperature
- 3/4 /4 cup whole milk room temperature
- 2 teaspoons fresh thyme chopped
- 1/4 /4 teaspoon ground mustard
- 1/8 /8 teaspoon white pepper
- salt to taste
- 6-8 oz. Taleggio cheese rind removed and diced
- 8 oz. Monterey jack cheese freshly shredded
- 1/3 /3 cup Freshly shredded parmesan optional
- 1 cup panko breadcrumbs
Instructions
- Prepare a baking dish or casserole pan by lightly greasing the sides with butter. Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil. Cook pasta a few minutes short of al dente (about 3 minutes short of the suggested cook time on the package). You don't want the pasta to be fully cooked or it will be overcooked as it bakes. Drain and set aside if needed before the sauce is done.
- Meanwhile, in a large skillet over medium heat, melt 4 tablespoons of butter. Add shallot and cook for 1-2 minutes. Add garlic and cook for an additional minute.
- Whisk in flour, continuing to whisk so it doesn't burn, for 1-2 minutes, letting it come to a low simmer and bubble. Then, whisk in white wine and let simmer (while whisking often) for 1-2 minutes.
- Whisk in room temperature heavy cream and milk, along with the thyme, ground mustard, white pepper, and salt (start small with the salt and test again after you've added the cheeses).
- Remove skillet from heat and stir in the freshly shredded Monterey Jack cheese and diced Taleggio cheese, until melted. Pour cheese sauce over the noodles in a large saucepan until completely coated. Transfer to the prepared baking dish and sprinkle parmesan cheese on top, if using.
- In a separate small bowl, melt the remaining 2 tablespoons of butter and stir to combine with panko. Salt and pepper to taste. Spread evenly across the parmesan on top of the macaroni and cheese in the baking dish.
- Bake at 375°F for 15-20 minutes to thicken, until bubbly and golden brown. Alternatively, you can just broil at 425° for 5-8 minutes until the top is golden brown if preferred (cook the noodles just under al dente if you just plan on broiling).
Equipments used:
Notes
- Storage: store in an airtight container in the fridge for up to 3 days.
- Reheating: it's just never quite the same when you reheat pasta since it soaks up a lot of the sauce. For best results, add a little milk or vegetable stock when reheating the mac and cheese, stirring often to loosen the sauce.
Nutrition Information
Show Details
Calories
651kcal
(33%)
Carbohydrates
55g
(18%)
Protein
23g
(46%)
Fat
34g
(52%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
624mg
(26%)
Potassium
275mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1317IU
(26%)
Vitamin C
1mg
(1%)
Calcium
455mg
(46%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 55g | 18% |
| Protein | 23g | 46% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 624mg | 26% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1317IU | 26% |
| Vitamin C | 1mg | 1% |
| Calcium | 455mg | 46% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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