Creamy Macoroni and Cheese
By jkwalls
Ingredients
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 onion, minced
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon granulated garlic
- 2 cups half-and-half
- 2 cups milk
- 1 block Vermont White Sharp Cheddar
- 1 block Gruyere Cheese
- 1 block Havarti Cheese
- 2 (16-ounce) packages elbow macaroni, cooked
- 1 loaf crusty day old sourdough bread
- Chives, chopped
- Melted butter
Details
Servings 12
Preparation
Step 1
To prepare bread crumb topping:
Process bread in a food processor. Add chives. Stream in enough butter until coated.
Melt butter in a large skillet over medium-high heat. Saute onions until translucent. Deglaze pan with white wine. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Stir in salt and next 3 ingredients. Gradually whisk in half-and-half and milk; cook, whisking constantly, 8 to 10 minutes or until thickened.
Stir in 3/4 of the cheese until smooth. Remove from heat.
Combine pasta and cheese mixture, and pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with remaining cheese and bread crumb topping.
Bake at 350° for 20 minutes (bake 15 minutes longer for a crusty top). Prep: 35 min., Bake: 35 min.
Review this recipe