This mac & cheese is creamy like fondue, yet crunchy with the crispy breadcrumbs on top. It calls for a dry white wine, so we recommend Braganini Reserve Albariño, Braganini Reserve Mountain Road Riesling, or Reserve Pinot Grigio.
- 8 oz macaroni
- 3 1/2 tbsp butter
- 1/3 cup finely chopped shallots
- 2 tbsp all-purpose flour
- 1/2 cup dry white wine
- 2/3 cup heavy whipping cream
- 4 oz gruyère, grated
- 4 oz gouda, grated
- 4 oz cheddar, grated
- 1 tbsp Dijon mustard
- 1 tsp cayenne
- 1 tsp nutmeg
- ½ cup breadcrumbs
Preheat oven to 400°. Cook pasta according to package directions in a large pot of boiling, well-salted water until al dente, save 1/2 cup of pasta water.
In a large frying pan over medium-high heat, melt 2 tbsp butter. Add shallots and cook until light golden, about 3 minutes.
Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine and stir for about 3 minutes, picking up any browned bits from the bottom of the pan.
Add heavy cream and reserved pasta water and stir well. Sprinkle in cheeses, one large handful at a time, stirring until each handful is mostly melted before adding the next. Stir in mustard, 1/4 tsp. salt, cayenne, and nutmeg. Stir cooked pasta into cheese mixture, then pour into a baking dish.
Mix breadcrumbs with 1 tbsp melted butter. Sprinkle bread crumbs over pasta and bake until top is browned and cheese is bubbling (15 to 20 min).