Ultimate Mac 'n' Cheese

Ultimate Mac 'n' Cheese
Photo by Jim Franco

Ingredients

  • 4 ounces crusty sourdough bread (about 1/4 loaf), torn into large pieces
  • 1 ¼ cups dry white wine
  • 8 ounces cavatappi, macaroni, or other tube-shaped pasta
  • ½ teaspoon coarse salt, plus more for cooking pasta
  • 4 ounces crusty sourdough bread (about 1/4 loaf), torn into large pieces
  • 1 tablespoon Dijon mustard
  • 2/3 cup heavy whipping cream
  • + 21 more ingredients
    • 2 tablespoons plus 1 tsp. minced fresh chives
    • 1 tablespoon Dijon mustard
    • 2 tablespoons all-purpose flour
    • 2 tablespoons plus 1 tsp. minced fresh chives
    • 2/3 cup heavy whipping cream
    • ½ cup finely chopped shallots
    • 3 ½ tablespoons butter
    • 2 tablespoons all-purpose flour
    • ½ cup finely chopped shallots
    • 1/8 teaspoon freshly ground nutmeg
    • 3 ½ tablespoons butter
    • 1/8 teaspoon freshly ground nutmeg
    • 8 ounces cavatappi, macaroni, or other tube-shaped pasta
    • ½ teaspoon coarse salt, plus more for cooking pasta
    • 1 ¼ cups dry white wine
    • 1/8 teaspoon cayenne
    • 3 ounces aged gouda, grated (see Notes)
    • 7 ounces gruyère, grated
    • 1/8 teaspoon cayenne
    • 3 ounces aged gouda, grated (see Notes)
    • 7 ounces gruyère, grated

1. Preheat oven to 400°. Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite, 7 to 12 minutes. Drain, but do not rinse. 2. In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add shallots and cook until light golden, about...

View full recipe at My Recipes

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