Macaroni & Cheese w/ White Wine & Emmentaler
This Wine Macaroni & Cheese swaps out the milk for sauvignon blanc with emmentaler, butter, flour, Worcestershire sauce, mustard, and cornstarch. This does make the sauce more prone to breaking, so it's going to be a slightly more difficult iteration of macaroni and cheese. Although you can always add in more milk (half to entirely milk, instead). Adding in a little bit of cornstarch also helps. This is very similar to the process of making fondue. Only in baked noodle form.
Equipment
- Large Baking Dish
- Oven
- Large Pot
- Skillet
- Stovetop
Ingredients
- 1 lbs. shells (or whatever pasta shape you want)
- 1/4 c. butter
- 1/4 c. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. mustard
- 1 tsp. Worcestershire sauce
- 1 c. dry white wine (I used sauvignon blanc)
- 2 tsp. cornstarch
- 1/2 c. pasta water
- 2 c. emmentaler grated
Instructions
Cook Pasta
- Add about 4 inches of water to a large pot and bring to a boil over high heat.
- Cook pasta according to the manufacturer's instructions. This typically entails boiling for about 8-12 minutes, or until barely al dente.The pasta will cook another half hour in the oven, so make sure not to overcook them during this stage!
- DO NOT DRAIN. Remove the pasta from the water with a slotted spoon or pour the water into a heat-safe bowl. Since Greek yogurt isn't as thin as milk or cream in classic macaroni and cheese recipes, you will need to cut it with the pasta water. Tap water will not taste the same. You want to use the water that the pasta has been boiling in.You may want to stir it occasionally to keep the noodles from sticking together.
Prepare Roux
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly coat the bottom and sides of a large baking dish with olive oil and set aside.
- Preheat saucepan on medium-heat. Add 1/4 cup butter and melt.
- Immediately when the butter melts, add flour and stir constantly until incorporated. This should take about 3 minutes.Do NOT brown or overcook, though. You just want the butter and flour to incorporate until you add the spices.
- Add salt, pepper, mustard, and Worcestershire sauce. Stir constantly for 5 minutes, or until lightly browned.
- Add cornstarch and wine, a little at a time, and stir constantly until incorporated after each addition. Adding too much at once can cause the roux to separate.
- Meanwhile, grate the cheese and add to roux 1/2 cup at a time. Mix constantly until fully incorporated.
- Add just enough of the reserved pasta water to thin out the sauce. I typically use about 1/4 to 1/2 cup. Although it does vary slightly from batch to batch.You want the sauce to be about the consistency of an Alfredo sauce. It should spread easily, but is not a liquid. I would suggest airing on the side of caution and adding less, mixing the pasta in, and then adding more if necessary for it to achieve the quintessential macaroni and cheese texture.
- Add noodles and stir until fully coated in the cheese sauce.If necessary, add more water to achieve the right consistency.
Bake Macaroni and Cheese
- Pour macaroni and cheese into greased baking dish.
- Bake for 30-40 minutes, or until the top begins to brown.
- Let cool slightly and cut into 2-inch squares. Serve immediately.
Tips, Tricks, & Notes
- You can reheat macaroni in the oven at 350 degrees for about 15 minutes. However, macaroni and cheese doesn't necessarily reheat well! After refrigeration, the noodles typically harden and the lasagna tends to dry out. The pasta will likely overcook during this process. And the cheese tends to separate and get oily if you reheat too rapidly.
- Whatever you do, absolutely do not put macaroni and cheese in the microwave!!
- Alternatively, you can reheat on the stovetop. Just place in a skillet with a lid and slowly bring the heat to medium. When the macaroni begins to soften, carefully spear with a silicone spatula to separate. Continue to heat with the lid on and stir occasionally. You may need to add additional milk or Greek yogurt to this to help prevent the noodles from drying out and the cheese from separating.