This Chardonnay exudes bright aromas of white peach, grilled pineapple and Meyer lemon with hints of toasted oak and baking spice. A full-bodied mouthfeel is supported by an acidic undertone, making it a perfect pairing for luxuriously rich Macaroni & Cheese.
Ingredients
1 lb elbow pasta
3⁄4 lb sharp shredded cheddar cheese
1⁄2 lb gruyere cheese, shredded
1⁄2 cup asiago cheese, shredded
1/2 cup smoked gouda, shredded
3 tablespoons unsalted butter
3 tablespoons A/P flour
2 cups milk of choice
1 teaspoon onion powder
1⁄2 teaspoon salt
1⁄4 teaspoon dried mustard
1⁄4 teaspoon smoked paprika
Breadcrumb topping:
1 cup panko breadcrumbs
2 tablespoons melted butter
¼ cup parsley
¼ teaspoon smoked paprika
Instructions
- Pre-heat oven to 350 degrees. Grease a 9×11” rectangular baking dish. Bring a large pot of water to boiling.
- Toss all cheeses together in a large bowl, set aside.
- Melt butter in a medium-sized saucepan over medium heat. Whisk in flour until smooth and bubbly. To this, add milk, onion powder, salt, dried mustard and paprika.
- Bring to a boil and then reduce to simmer, 3 minutes, and then remove from heat. Stir in cheese mixture until smooth. Cover and set aside.
- Add pasta to boiling water and cook until al dente, drain and return to pot. Gently combine cooked pasta and cheese sauce.
- Pour mixture into the prepared dish.
- Combine breadcrumb topping ingredients and sprinkle evenly on top of prepared dish.
- Bake at 350*F for 30 minutes or until topping is browned and cheese is bubbly.
