Creamy Macoroni and Cheese

Creamy Macoroni and Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup butter

  • ½

    cup all-purpose flour

  • 1

    onion, minced

  • ½

    cup dry white wine

  • ½

    teaspoon salt

  • ½

    teaspoon ground black pepper

  • ¼

    teaspoon ground red pepper

  • ¼

    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

Directions

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.


Nutrition

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