Smoky Mac ‘n’ Cheese
Back home
1 min read

Smoky Mac ‘n’ Cheese

Smoky Mac ‘n’ Cheese

Ingredients

Method

  • 75g butter
  • 1 diced onion
  • 2 crushed garlic cloves
  • 1 tsp dried thyme
  • 75g flour
  • 100ml white wine
  • 250ml ham or chicken stock
  • 1 tbsp chipotle paste
  • 200g mature smoked cheddar, grated
  • 200g mature cheddar, grated
  • 500g dried macaroni
  • salt
  • For the infused milk
  • 750ml full cream milk
  • 1 bay leaf
  • ½ onion
  • 3 cloves garlic
  • 1 tsp allspice berries
  • For the infused milk, pour the milk into a saucepan and add the bay leaf, onion, cloves and allspice. Bring almost to the boil then remove from the heat and leave to infuse and cool.
  • Cook the macaroni for about 7 minutes in boiling salted water, until just al dente. Drain. Meanwhile, make your sauce by melting the butter in a saucepan and gently cooking the onions. Add the garlic and thyme, cook for 2 minutes, then stir in the flour to make a roux. Add the wine, stir to form a thick paste, and gradually add the infused milk a little at a time to make a smooth bechamel. Pour in the stock, the chipotle paste, and combine.
  • Preheat the oven to 220C. Mix the cheeses together in a bowl, and add two-thirds to the sauce, and stir to melt. Combine with the macaroni, transfer to a baking dish, sprinkle with the remaining cheese and bake for 30 minutes. Serve in warmed bowls.
1 hr
6 serving
This recipe pairs perfectly with the Cellar Pardas Sumoll 2019 from Penedes, Spain.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box