Macaroni and Cheese with Wine

Macaroni & Cheese with WineCool weather brings on those urges for comfort food, and you just can’t get more comforting than a steaming hot bowl of Macaroni and Cheese. Back in the ‘ol college days (ok, ok, even after the ‘ol college days), I’d whip up a blue box of elbow macaroni & cheese, slather on the ketchup and call it dinner.  Even though the results were day-glo orange and absolutely nothing like the oven-baked version of mac & cheese that my Mom made, I’d still feel a little bit like I was cozied up at home again. Macaroni & Cheese with WineSo when I saw this write-up on Serious Eats the other day, I couldn’t wait to riff on it a bit and make my own, adult-ified version of macaroni and cheese. It’s still easy to make, but definitely more flavorful due to a variety of full-flavored cheeses and our Coup King wine added in to the mix. I also switched up the type of pasta and used cavatini pasta then added a wee dash of ground smoked paprika instead of the ketchup to the finished bowl. Oh mama, did that ever turn out good!

Macaroni & Cheese with WineI’d pair this with our Dry Creek myself, but there are very few things that I won’t pair Dry Creek with to be honest. This would also be great with the Courtois or even the Forche Renault. Macaroni & Cheese with Wine

What are your favorite comfort foods? If you try this recipe at home, I’d love to hear what you think of it in the comments. Cheers!

 

Macaroni and Cheese with Wine
 
Prep time
Cook time
Total time
 
An adult-ified version of boxed stove top macaroni and cheese that will wow you with flavor and still be made in under 20 minutes.
Peaceful Bend Vineyard:
Recipe type: entree
Cuisine: pasta
Serves: 8 servings
Ingredients
  • ½ cup Coup King Wine
  • 16 ounce bag of cavatini pasta
  • salt
  • 2 cups shredded sharp cheddar cheese
  • 2 cups shredded pecorino romano cheese
  • 2 cups shredded mozzarella cheese
  • 1½ tablespoons cornstarch
  • 2 eggs
  • 1 can (12 ounces) of evaporated milk
  • 1 stick butter
  • 1 teaspoon ground smoked paprika
Directions
  1. Place pasta in a large lidded saucepan. Cover with salted water. Bring to a boil, stirring occasionally. Once at a boil, turn off the heat, cover the pan and let set for approximately 8 minutes, or until the pasta is just barely cooked through.
  2. While the pasta cooks, place the cheeses and cornstarch in a large bowl and mix together thoroughly.
  3. In another bowl, whisk the eggs, evaporated milk, and wine together.
  4. When the pasta is finished cooking, drain the water and put the pasta back into the saucepan. Place over low heat, add the cheese mixture, the egg mixture, and the butter to the saucepan. Stir until everything has melted and incorporated together.
  5. Sprinkle a tiny bit of paprika on top of each serving - a little goes a long way with this spice!
Notes
Although this recipe doesn't take long to come together, you can cut down on preparation time by using pre-shredded cheeses.