Sharp Cheddar Macaroni and Cheese
Our Chef makes it easy to go homemade.
We all love boxed mac and cheese, but sometimes it's fun to step it up a notch. Created by our winery's Chef Brett Young, this recipe takes no time to whip up and you already have everything you need in the kitchen.
Our 2018 Blindfold, a luscious blend of Chardonnay, Roussanne, Viognier, and Muscat, is just the thing to top off this premium comfort-food experience.
1 pound Elbow Pasta
7 Tbs. Butter
1/2 cup All Purpose Flour
6 cups Whole Milk
2 tsp. Garlic Powder
5 tsp. of salt
3 cups of Grated Sharp Cheddar
1/8 tsp. of Ground Black Pepper
- Bring a 6 quart pot of water with 5 quarts of water to a boil. Put 1 Tbs of salt in the water. Cook elbow pasta for the time on the box. Transfer to a colander, rinse under cool water until it is room temperature and drain well.
- Melt butter in a 4-quart pot over medium/low heat. Whisk in flour and cook with stirring frequently with a wooden spoon, until bubbling about 1 minute. Make sure not to get any dark color, it should be pale to light golden color. Add milk and whisk to combine. Bring to a simmer, stirring frequently to avoid burning. Add garlic powder, salt and lightly simmer for 15-20 minutes until thickened and smooth.
- Add cheddar and whisk with the heat off.
- Add pasta to sauce and black pepper. Heat until hot on medium heat stirring frequently.
*If you like to spice things up, add in a 1/4 cup chopped jalapeños and top with bacon crumbles.