« back to recipes

Gruyere Mac & Cheese with Sourdough Gremolata

Pasta & Side Dishes

Serves 4

Everything about mac and cheese makes us want to smile! Deliciously cheesy, ultra creamy and topped with crunchy sourdough breadcrumbs, pair this easy-to-make Gruyere Mac & Cheese with our Sonoma County Chardonnay or Reserve Chardonnay. Trust us, people will be asking for more!


  • 1 pd. dried cavatappi, or other dried pasta of your choice, cooked according to package instructions
  • 1 4-oz. stick of unsalted butter
  • 1/4 cup flour
  • 2 tbsp. Dijon mustard
  • 1 cup Ferrari-Carano Chardonnay
  • 2 cups milk
  • 8 oz. Gruyere cheese, shredded
  • 8 oz. cream cheese
  • 4 oz. pecorino, grated
  • 2 tbsp. thyme, chopped finely
  • 2 tbsp. chives, chopped finely
  • 2 tbsp. parsley, chopped finely
  • 1 cup sourdough breadcrumbs
  • 1 tbsp. olive oil
  • Salt and pepper to taste

Melt butter in a large pot over medium heat. Add flour and stir constantly with a wooden spoon until smooth and golden brown, about 2-3 minutes. Whisk in milk little by little, and let simmer for 2-3 minutes.

Add in cream cheese, Gruyere and Dijon to sauce. Add cooked pasta and season to taste with salt and pepper.

For gremolata: in a small bowl, combine pecorino, breadcrumbs, thyme, chives, parsley and olive oil.

Plate the mac and cheese in four, oven safe bowls, and sprinkle generously with gremolata. Place bowls on a baking sheet, and broil in oven for about 30 seconds, until golden brown. Serve with your favorite FC Chardonnay!