Creamy, cheesy, golden on top, and made for our smooth The Morning After Chardonnay. The wine’s rich, buttery notes match the cheese, and its bright acidity keeps every bite feeling fresh.
Serves 8 | About 1 hour
The wine: The Morning After Chardonnay
Ingredients
- 1 pound elbow macaroni
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar, divided
- 1 cup shredded smoked Gouda
- 1 cup shredded Colby Jack
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dry mustard
Directions
- Preheat the oven to 350°F and butter a 9x13-inch baking dish.
- Cook the macaroni in salted water for 2 minutes less than the package says. Drain.
- In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk and cook, stirring, until it thickens, about 5 minutes.
- Turn off the heat and stir in 1½ cups of the cheddar, the Gouda, the Colby Jack, and the seasonings until smooth.
- Fold in the macaroni, pour into the baking dish, and top with the remaining cheddar.
- Bake for 25 to 30 minutes, until bubbly and golden. Let rest 10 minutes before serving.
Chrishon's tip: Serve the Chardonnay lightly chilled, not ice cold, so its creamy side comes through.
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