Paired with 2006 Renard Roussanne
Ingredients
serves 4-6
6 tablespoons unsalted butter (or olive oil)
1 shallot minced
1/3 cup white wine
1 cup breadcrumbs
5 1/2 cups milk (reduced fat is fine)
1/2 cup all-purpose flour
1 Tsp truffle salt (optional, can use regular salt)
1 TBSP fresh Thyme
1/4 teaspoon freshly ground black pepper
4 1/2 cups (about 18 ounces) mixture of Fontina, Parmesean, and Asiago (or 1 package of "Quattro Formaggio" from Trader Joes).
2 cups Italian Truffle cheese (from Trader Joes) grated, (may substitute with gruyere)
Method
1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside.
2. Melt the 6 tablespoons butter in a high-sided skillet over medium heat. When melted, sauté the shallot. Add the fresh thyme. Deglaze the shallots and thyme with white wine. When bubbley and fragrant, add the flour (add more butter or oil if needed to make a proper roux). Cook, stirring, 1 minute.
3. While whisking, slowly pour in the milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Mix all cheese in a bowl. Stir in salt, black pepper, and 4-1/2 cups of cheese mixture until cheese is melted and incorporated. Set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining cheese and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.
Small Lot Wine Tours is fortunate to have Elizabeth Binder, owner of Delicious Dishes and executive chef of Bar Bambino in San Francisco, as our consulting chef. She can prepare the perfect meals for your next party, no matter how big or small. To learn more or to contact Elizabeth email her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .
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