White Wine and Thyme Macaroni and Cheese
Cheesy, savory, and satisfying, this macaroni and cheese is just creamy enough but also full of flavors of white wine, dijon, and thyme, so that it tastes just like your favorite sharp fondue recipe.
- 5 tbsp butter, divided
- 1/2 cup panko breadcrumbs
- 1/8 cup parmesan, grated
- 1 tsp thyme, fresh
- kosher salt
- black pepper
- 1/4 cup flour
- 1/2 cup white wine, dry
- 3 cups whole milk
- 1/2 tsp garlic powder
- cayenne, sprinkle, optional
- 1 tsp dijon mustard
- 12 ounces cavatappi pasta
- 1 cup gruyere, shredded
- 1 1/2 cups fontina, shredded, divided
- 1/2 cup cheddar, shredded
- Preheat oven to 350 degrees. Spray a baking dish with cooking spray.
- In a small pan, melt 1 tablespoon butter over medium heat. Add panko and stir frequently until golden, about 5-6 minutes. Remove from heat and stir in parmesan, thyme, salt and pepper.
- In a large saucepan, melt remaining butter. Whisk in flour, stirring consistently until the flour is incorporated and turns golden. Slowly whisk in wine, simmering until partially reduced. Whisk in milk and simmer until thickened, 5-6 minutes. Turn down heat to low and whisk in garlic powder, cayenne, dijon mustard, salt, and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta until almost al dente. Strain and return to pot.
- Gradually stir in gruyere, 1 cup of fontina, and cheddar to the milk mixture, stirring constantly between each addition. Simmer until thickened slightly, about 5-6 minutes, and until the sauce coats the back of a spoon. Taste and add additional salt and pepper as needed. Stir in cooked pasta and transfer to baking dish. Top with remaining fontina and prepared panko breadcrumbs. Transfer to oven and bake uncovered for 20-25 minutes until cheese is bubbling and golden.
- Remove from oven, add additional thyme, and serve immediately.
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