When we put out the request to our cellar club members for some favorite pairings with Résolu Cellars wines we were delightfully surprised at the responses. Truly feels like we, as a family winery, bring our passion for wine from our home to yours…and with the sharing of #winelove making a full circle.
This recipe shared by John is full of humor and thoughtful suggestions to serve even the pickiest of eaters.
Cheesy Mac n Cheese
Family Fave Recipe submitted by John Filar
- 1 16 oz pkg of Large Macaroni (regular, small macaroni probably works, but why skimp!) or pasta of your choice
- 3-4 Tbsp butter (use the real stuff)
- 1 tsp dry mustard
- Broth/water to cover the noodles by at least 2”
- 1 10 or 12oz can evaporated milk
- CHEESE (quantity & varieties are up to you. I use between 1c – 4c, or more shredded)
Grab your favorite pasta-cooking (large) pot. Throw in your pasta, and then fill it with broth/salted water to at least 2” above the pasta. (Trust me, you don’t need as much water as they tell you, but you do you!) It is best to use your favorite broth versus salt in my opinion, but again, you do you. It will be tasty either way. Toss in the butter. Once it starts to boil, give it a few good stirs with a wooden spoon. (Cooking tip #1: The butter should prevent any boil over if you’re using a larger pot, and stirring it knocks the starches loose.) Cook it al dente, or cook it a bit longer, whatever you prefer. (Notice a theme yet?) Drain the water (there shouldn’t be much left) and return the pasta to the pot.
Pour in at least ½ of the can of evaporated milk and the dry mustard, and then give it a stir to mix it.
Add in your cheese, about a handful at a time, and stir with the wooden spoon until it melts in. As you add in more cheese, you may need to add in more of the milk. Keep adding in cheese and stirring. (Cooking tip #2: Although the pot and the pasta stay hot, I usually put the pot back on a warm burner, especially if you’re mixing in a lot of cheese. It just keeps things warmer, which makes the cheese melt faster, but again, you do you!) If you feel like the sauce is too thin, let it sit a bit. As it cools, it gets much thicker, but if you’re only adding in the milk as you need it, this probably won’t be an issue.
That’s it! It’s ready to eat. The best thing is you can use whatever cheese(s) you like, and as much (or little) as you like. My daughter likes it with a mild white (like Fontina) and at most 1 cup, but she likes plain pasta, so…
I modified the original recipe which used 3 cups of extra-sharp cheddar, 1 cup of Monterey Jack, and a ¼ cup of Parmesan (shredded, not grated). It’s deliciously cheesy. However, I strongly recommend you play with the cheeses however you wish. Try different cheeses (Gouda and Fontina are lovely white cheeses to use) in different combos. Heck, throw it in a baking dish, sprinkle cheese and bread crumbs on top, cover, and bake it. Or add in your favorite add-ins.
Cooking should be fun, so enjoy the process!
Wine – Pairing your wine depends 100% on the cheeses you choose. Acidic is usually best to counter the creaminess of the dish. Don’t cop out and go straight for the Chardonnay. Résolu Viognier actually pairs nicely, as will a Pinot Noir or Barbera. Even the Rosé will pair nicely with some of the cheeses. (If you have a sparkling Blanc de Noir, it might surprise you how well it pairs.Drinking bubbly while eating mac n cheese is its own adventure!) Again, you do you! Try different wines with different cheeses. Your palate will tell you what pairs best. No matter what, enjoy the process!!