White Wine Macaroni and Cheese
User Reviews
5
White Wine Macaroni and Cheese
Description
White Wine Macaroni and Cheese blends elbow or shell pasta with a butter-based cheese sauce thickened with flour and brightened with dry white wine. Shallots and garlic gently cook into the roux, followed by a mix of heavy cream and milk seasoned with thyme, ground mustard, and white pepper. Taleggio and Monterey Jack cheeses melt into the sauce, creating a smooth, flavorful base. The pasta is cooked just shy of al dente before combining with the sauce to avoid becoming mushy after baking. The dish is topped with panko breadcrumbs and baked until golden and bubbly.
The wine imparts a subtle acidity that balances the creamy richness, while thyme adds a fragrant herbal note. The combination of Taleggio's mild tanginess and Monterey Jack's melty texture crafts a complex but approachable flavor profile. Panko breadcrumbs contribute a pleasant crunch contrasting with the creamy interior.
Best served fresh from the oven, this macaroni and cheese pairs well with simple green salads to cut through the richness or alongside roasted vegetables for a hearty meal. It’s a versatile choice for family dinners or small gatherings.
Storing leftovers in an airtight container refrigerated for up to three days is suitable. Reheating benefits from adding a splash of milk or vegetable stock to loosen the sauce and prevent dryness as pasta absorbs liquid when cooled.
Ingredients
- 1 pound macaroni pasta such as elbows or shells, dried
- 6 Tablespoons butter divided
- 2 Tablespoons shallot finely chopped
- 3 garlic minced, cloves
- 1/4 /4 cup all-purpose flour
- 3/4 - 1 /4 - 1 cup white wine dry
- 3/4 /4 cup heavy cream room temperature
- 3/4 /4 cup milk room temperature, whole
- 2 teaspoons thyme chopped, fresh
- 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 Parmesan Cheese optional, freshly shredded
- 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).
Notes
- Cook the pasta slightly under al dente to prevent overcooking when baked.
- Add milk or vegetable stock when reheating to restore sauce creaminess.
- Store leftovers in a tightly sealed container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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