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GRUYERE MAC & CHEESE WITH SOURDOUGH GREMOLATA

Servings

4

Cook Time

10 mins

Total Time

10 mins

Pair this easy-to-make Gruyere Mac & Cheese with any one of our Chardonnays, like the Sonoma County Chardonnay or Tré Terre Chardonnay.

FC NV Chard
2019

Ferrari-Carano Chardonnay

Sonoma County

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Everything about mac and cheese makes us want to smile! Deliciously cheesy, ultra creamy and topped with crunchy sourdough breadcrumbs, trust us, people will be asking for more!

Ingredients

  • 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

Directions

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!