The Prisoner Wine Company

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.

Serves 6

Ingredients

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

Instructions

  1. 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.
  2. 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.
  3. Add cheddar and whisk with the heat off.
  4. 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.

Download recipe PDF »

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