Chardonnay Infused Mac n’ Cheese

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Is there anything better than macaroni and cheese? How about wine?  How about both at the same time?

Here’s what you’ll need:
12 oz pasta (I like medium shells because they scoop up the cheese for extra indulgent bites)
2 cups shredded cheddar cheese
½ onion, diced
2 garlic cloves, diced
3 tbsp butter
½ tsp salt
½ tsp pepper
1 tsp cornstarch
1 tbsp cold water
¼ cup Chardonnay
¾ cup cream (it’s a forgiving recipe – I used fat-free half and half, but any other type of milk is okay too)

Here’s how you do it:

Prepare pasta as directed and set aside.  Tip: stir 1 tbsp butter into the cooked pasta to keep it from sticking.

Sauté onion and garlic in 2 tbsp butter until onion is translucent.

Stir cornstarch into cold water.

Pour cornstarch, wine and cream into pan with onions and garlic.

Whisk in salt and pepper.

Add cheddar cheese before the cream thickens.

As cream thickens and cheese melts, slowly stir in pasta.

Transfer to a dish and garnish with a few sprinklings of parmesan cheese.  Pour yourself (and perhaps your company) a glass of Chardonnay and enjoy!

This is a fun, easy meal you can make in 30 minutes or less, and the payoff is in the taste!

Get the printable -> Chardonnay Infused Mac and Cheese