It turns out you can indulge in fine wine not on in your glass but also in your recipe. Merriam Chardonnay is perfect for either format — and since I am expecting, I got creative in the kitchen with a pour into a decadent macaroni and cheese from scratch. You’re going to love this cozy elegance! Follow along below or watch the demo video here.
Serves 4
8 ounces (about half a box) pasta, cooked
1/2 stick unsalted butter
2 tablespoons flour
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup Merriam Vineyards Chardonnay
1 cup milk
16 ounces shredded cheeses of your choice (I used gruyere, parmesan, and goat cheese)
Toasted panko bread crumbs
Preheat oven to 375F. Melt butter in a large pot over medium high heat. Add flour, mustard, salt, and pepper, whisking constantly to form a golden roux. After about 1 minute, whisk in Chardonnay. Immediately pour in milk and continue whisking — bring to a boil, then simmer until thickened into a bechamel sauce. Turn off heat and stir in cheeses until smooth. Add pasta and toss to cost. Transfer to a 9” greased pan. Top with bread crumbs. Bake uncovered for 25 minutes, until bubbly. Remove from the oven and allow to set for 5-10 minutes before serving.
