Port Wine Cheddar Mac & Cheese

23 Nov

Port Wine Cheddar has a a unique flavor that is creamy and slightly sweet. Teamed up with two other cheeses and a bit of a minor variation in pasta preparation this yields a creamy, cheesy delightful side dish. Add some seafood (lobster, shrimp, or crab meat) to make this a decadent main course.

Time: 15min prep, 30min cook        Serves: 6

Ingredients


  • Pasta


  • 8 oz. elbow macaroni, uncooked
  • 2 cups milk (I used 2%)
  • 1 cup water
  • Cheese Sauce


  • 3 tbsp butter
  • 3 tbsp flour
  • salt and black pepper to taste (sea salt & fresh ground if possible)
  • 1/8 tsp mustard powder (or more to your taste)
  • 1/8 tsp cayenne pepper (or more to your taste)
  • pinch nutmeg (or more to your taste)
  • 1 tsp worcestershire sauce
  • 2 cups milk
  • 1/2 cup port wine cheddar cheese
  • 3/4 cup gruyere cheese, shredded
  • 3/4 cup mild cheddar cheese, shredded
  • Topping


  • 1 cup unseasoned breadcrumbs (I used panko)
  • 1 tbsp butter melted
  • pinch each of mustard powder, cayenne pepper, nutmeg, salt & pepper

How to make it


  • Preheat oven to 375F. Prepare an 8×8 casserole with non-stick cooking spray.
  • Pasta


  • Heat milk and water in a pot over high heat until it just begins to boil – do not scald. Add pasta and stir well. Turn temperature to medium. Cook for about 7-8 minutes, stirring often until most of liquid is absorbed. Meanwhile work on cheese sauce.
  • Cheese Sauce


  • Heat pot over medium heat. Add butter and allow to melt. Whisk in flour, one tbsp at a time working out all lumps until smooth. Add milk 1/2 cup at a time and whisk well. Add seasonings. Next add cheeses and remove from heat. Add cooked pasta and mix until well incorporated. Pour mixture into casserole dish.
  • Topping


  • Mix bread crumbs with seasonings. Sprinkle evenly on to top of macaroni. Drizzle melted butter over top as evenly as possible, using a teaspoon. Place in oven and bake for 20-30 minutes until cheese is bubbling and top just begins to brown. Enjoy!

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2 Responses to “Port Wine Cheddar Mac & Cheese”

Trackbacks/Pingbacks

  1. Italian Food « detroittokyo - May 10, 2012

    […] just ’cause how good it tastes But ’cause how good it rhymes. Minestrone, cannelloni, Macaroni, rigatoni, Spaghettini, scallopini, Escarole, braciole, Insalata, cremolata, manicotti, Marinara, […]

  2. Baked Havarti Cavatappi with Mushrooms & Spinach « detroittokyo - June 22, 2012

    […] I had already – oops! I’ve mixed it up a bit from time to time with variations like Port Wine Cheddar Mac & Cheese and   Cajun Mac & Cheese. This time around I used one of my absolute favorite cheeses at the […]

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