Pasta, Gruyere and and Bubbles-Oh Joy!

Classic comfort on the plate and in the glass. The ooey, gooeyness of this mac and cheese recipe pairs beautifully with a dry blanc de blanc champagne or sparkling wine. Blanc de blanc is 100% Chardonnay and has a lean, crisp style that balances out the richness of the dish. So…mac and cheese it is!

Read the story that goes with the recipe.

Ingredients

For the Pasta

-Kosher salt

-Vegetable oil

-1 pound penne or shell pasta

For the Bechamel

-1 quart whole milk

-8 tablespoons (1 stick) unsalted butter, divided

-1/2 cup all-purpose flour

For the Yummy Cheese and the Rest

-12 ounces Gruyère cheese, grated (4 cups)

-8 ounces truffled goat cheese, grated (2 cups)

-1/2 teaspoon freshly ground black pepper

-1/4 teaspoon nutmeg

-1-1/2 cups Panko breadcrumbs

Method

  • Preheat the oven to 375 degrees.

Pasta

  • Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes, then drain.

Bechamel

  • Meanwhile, slowly heat the milk in a small saucepan without boiling it.

  • In a separate pot,  melt 6 tablespoons of butter and sprinkle in the butter the flour.

  • Cook over very low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth, making sure to eliminate any small lumps of flour.

  • Off the heat, add the Gruyère, goat cheese, 1 tablespoon salt, pepper, and nutmeg. Add the cooked pasta and stir well. Pour into a 3-quart oiled baking dish.

  • Melt the remaining 2 tablespoons of butter, combine them with the panko bread crumbs, and sprinkle on the top. Optional: top with a sprinkling of poppy seeds.

  • Bake for 30 to 35 minutes, or until the sauce is bubbly and the breadcrumbs are slightly browned.

  • Let sit for 10 minutes before serving. Garnish with a rough chop of Italian parsley.

Notes

There are so many wonderful things you can do with this basic recipe to make it just right for you. Keep in mind that the best bubbly to compliment each variation will change.

-add crispy bacon or prosciutto, a variety of cheeses, (sharp cheddar with Gruyere is great) fresh herbs, caramelized onions and on and on.


Wine Pairings

Your favorite dry champagne or sparkling wine

With bacon/prosciutto:

Pino Noir or Grenache

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Dad’s Very Veggie Pasta Sauce