It looks like I’m stuck in Italy, though this is sort of a pan-European dish with the Gruyere from France. Not buying it? That’s okay, because this is everyone’s type of dish. Fancy mac and cheese with mushrooms in it, what could be better? I would get rid of the sweet potato here and probably just add more mushrooms, which makes this the killer dish for Nebbiolo. You know I’ve been waiting months to say that!
Get the Recipe Here
Bring on the Barbaresco and Barolo, and an aged bottle would be ideal for this recipe. Of course, they don’t come cheap, at least not the really profound wines, but there are always exceptions. Take the Produttori del Barbaresco, for example. This is one of the great values in Piedmont and even their base Barbaresco bottling, known colloquially as “the Torre bottling” after the tower on the label, ages spectacularly well.
Try the 2005 Produttori Del Barbaresco Barbaresco from Italy
If you prefer a white wine with your macaroni and cheese, not an entirely unwarranted preference, how about some Pecorino? No, not the cheese. Pecorino is another Italian grape that produces slightly nutty wine with a moderately full and gently creamy mouthfeel. A perfect complementary pairing for this recipe.
Try the 2011 Saladini Pilastri Pecorino from Italy