A gourmet, grown-up twist on a classic favorite – this white wine mac and cheese is tangy, creamy, and cheesy. Made with your favorite white wine, taleggio and Monterey jack cheeses, and a crisp panko breadcrumb topping!
- 1 pound dried pasta (elbow, shells, etc)
- 1/4 cup butter + 2 T, divided
- 2 TBSP shallot, finely chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3/4 – 1 cup dry white wine
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 2 teaspoons fresh thyme, chopped
- 1/4 teaspoon ground mustard
- 1/8 teaspoon white pepper
- salt, to taste
- 6–8 oz. taleggio cheese, rind removed and chopped
- 8 oz. Monterey jack cheese, shredded
- 1/3 cup freshly shredded parmesan (optional)
- 1 cup panko breadcrumbs
- In a large pot of salted boiling water, cook pasta until just al dente – I usually do about 2-3 minutes less than the suggested cook time. You don’t want the pasta to be fully cooked or it will be overcooked as it bakes. Drain and set aside.
- Meanwhile, in a skillet over medium heat, melt 1/4 cup butter. Add shallot and cook for 1-2 minutes. Add garlic and cook for an additional 1 minute. Whisk in flour, continuing to whisk so it doesn’t burn, for 1-2 minutes; it will bubble. Whisk in white wine and again, continue whisking. Let simmer (while whisking often) for 1-2 minutes. Add in heavy cream and milk, whisk in with thyme, mustard, pepper, and salt (start small with the salt and test again after you’ve added the cheeses).
- Remove skillet from heat and stir in cheeses until melted. Pour cheese sauce into the large cooking pot with the noodles and stir to coat. In a separate small bowl, melt the remaining 2 TBSP butter and stir to combine with panko. Salt and pepper to taste.
- Transfer mac and cheese to a greased baking dish. Sprinkle parmesan on top (if using) and then layer with panko mixture. Bake at 375°F for 15-20 minutes OR just broil at 425° for 5-8 minutes until the top is golden brown (see notes above).
Reheating mac and cheese is just never the same, I find that adding extra cream/milk when reheating helps the cheese to stay more uniform, along with stirring regularly!
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: grown-up, gourmet, fancy, baked, dinner, vegetarian