white wine mac and cheese being scooped out of casserole dish by fork in the kitchen

White Wine Macaroni and Cheese

  • Author: Becca | Fork in the Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x


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
  • 3/41 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
  • 68 oz. taleggio cheese, rind removed and chopped
  • 8 oz. Monterey jack cheese, shredded
  • 1/3 cup freshly shredded parmesan (optional)
  • 1 cup panko breadcrumbs


  1. 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.
  2. 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).
  3. 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.
  4. 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

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