This White Wine Mac and Cheese begins with a touch of sweetness from the wine and gruyere and ends with a kick of cayenne. Don’t skip the toasted bread crumb topping if you can help it.
- 1 c. dry elbow noodles
- 2 tbsp. unsalted butter
- 2 tsbp. all-purpose unbleached flour
- 1/2 c. whole milk
- 1/4 c. Seven Daughters Moscato
- 1 1/2 tsp. dijon mustard
- 1/2 tsp. kosher salt
- 1/8 tsp. cayenne pepper
- 1/2 c. grated gruyere
- 1/2 c. grated sharp white cheese
- 1 1/2 tbsp. panko
- 1/2 tbsp. grated parmesan
- drizzle of olive oil
In a small saucepan filled 2/3s full of water, bring water to a boil. Salt water liberally and add noddles. Cook according to package instructions until al dente. Drain. Meanwhile, measure and prepare the remaining ingredients. Turn the oven to broil.
In the same saucepan melt butter over medium heat. Once melted, whisk in flour until smooth, and cook for 30 seconds to toast off the raw flour flavor. Slowly pour in milk, whisking to evenly combine. Add in the white wine, dijon, salt, and cayenne. Stir continually until sauce thickens, about 3 minutes.
Whisk in cheese until smooth. Heat for an additional minute. Stir in pasta noodles. (It’s perfectly fine to serve as is, but the topping is just so delicious, don’t skip it if you can help it.)
Pour the macaroni in a small enamel baking dish or 2 individual ramekins. Top with the panko and parmesan, then drizzle with olive oil. Place under the broiler until the topping is golden, keeping close watch. Serve immediately. Cheers!