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.