Italian Macaroni and Cheese Recipe

By kimvess

Ingredients

• 12 oz Elbow Macaroni
• 6 TBSP Butter
• 1/3 cup Flour
• 2 1/2 cups Milk
• 3/4 cup White Wine
• 1 tsp Ground Mustard
• 1 tsp Salt
• 1 tsp Garlic Powder
• 1/2 tsp Pepper
• 1/2 tsp Dried Oregano
• 1/2 tsp Dried Basil
• 12 oz Mozzarella Cheese, shredded
• 8 oz Monterey Jack Cheese, shredded
• 1 cup Parmesan, shredded
• Fresh Basil for garnish

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from annsentitledlife.com

Preparation

Step 1

• Preheat oven to 400˚.

In a Dutch oven cook the macaroni until al dente and drain the macaroni in a colander.

• Return the empty Dutch oven to the stove top, and over low heat melt the butter.

• Increase heat to medium, add the flour and cook 2 minutes whisking constantly.

• Raise the heat to medium high and slowly whisk in the milk a ½ cup at a time. Whisk until smooth after each addition.

• Keep whisking until it starts to simmer, continue whisking, and slowly whisk in the wine.

• Add the ground mustard, salt, garlic powder, pepper, oregano and basil; whisk to combine.

• Add the cheeses a handful at a time whisking until the cheese completely melts between each addition.

• Add the al dente macaroni and stir to combine.

• Pour the mixture into a greased 13″x9″ pan and bake at 400˚ until bubbly and browned, 15-20 minutes.

• Serve hot garnished with chopped fresh Basil.