White Wine Macaroni and Cheese

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5 from 54 votes

White Wine Macaroni and Cheese combines tender pasta with a creamy cheese sauce enriched by dry white wine, shallots, garlic, and fresh thyme. The sauce layers Taleggio, Monterey Jack, and optional Parmesan cheeses, delivering a rich, aromatic flavor. A crisp panko breadcrumb topping adds texture, making this dish ideal for those who enjoy a comforting yet nuanced take on classic macaroni and cheese. It requires careful timing to prevent overcooking the pasta before baking.

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Servings: 8 servings

Calories: 651 kcal

Course: Dinner

Cuisine: American

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 651

% 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.