Categories: Pasta
Ingredients
- Mac and Cheese
- 1/4 cup butter
- 1/4 cup flour
- 1 quart whole milk
- 1 1/2 cup mixture of asiago, provolone, fontina, and gruyere cheese
- 1 pound elbow macaroni, cooked per package directions, slightly undercooked/al dente
- Red Wine Sauce
- 1 bottle red wine
- 3 garlic cloves, crushed
- 6 peppercorns, a mixture of red and black
- 1 sprig thyme
- 1 cup port wine
- 1 bay leaf
- 1 tablespoon pomegranate syrup
Directions
- Mac and Cheese
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Melt butter and whisk in flour, creating a roux over low heat. Add milk, using slightly less then a quart for a thicker sauce. Bring milk to a simmer while whisking constantly to break up the roux. As sauce thickens, add cheese and salt and pepper to taste. If the sauce is too thick, thin as needed if the sauce with remaining milk. Pour over macaroni and place in an oven-safe serving bowl. Heat through in a moderate oven, if needed.
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Red Wine Sauce
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Add all ingredients to large pot and bring to a boil. Simmer 2-3 hours until reduced by half to two-thirds depending on strength of the wine. Strain. Allow to cool approximately 10 minutes.
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To assemble, pour red wine sauce on the bottom of individual plates or bowls. Top with warmed mac-and-cheese. Serve immediately.