I have yet to meet a person, child or adult alike that simply does not like Mac and Cheese. I am still a child at heart and often long for a nice warm bowl of mac and cheese. After growing up having boxed mac and cheese my whole young life it would be in my adulthood that I would come to find that there is an endless variety of adult mac and cheese that appeases to my inner child. From Food Network’s Mac and Cheese to Panera’s Copy cat mac and cheese recipe, and even the super over-the-top rich mac and cheese of Smith and Wollensky in New York I have had my fair share of mac and cheeses. This is a really light and creamy mac and cheese dish that you will find easy to make on a busy work week night and will receive a standing ovation from your loved ones. My two sons especially enjoyed this dish.
Creamy Mac and Cheese
Ingredients
2 tablespoons butter
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 cup sauvignon blanc
1 cup chicken broth
3 cups heavy cream
3 sage leaves, thinly sliced
1 teaspoon thyme leaves, finely chopped
1 8 ounce package cheddar cheese spread, such as Alouette
1 8 ounce package cream cheese
1 1/2 cups shredded sharp yellow cheddar
1 pound chiocciole pasta (large shells) or elbow macaroni
1 cup panko
1 tablespoon chopped parsley
Directions
1. In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the onion and garlic; cook, stirring, 2 minutes. Add the wine; cook until most of the liquid evaporates, about 5 minutes. Add the broth; cook until reduced by half, 2 minutes. Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes. Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. While the pasta is cooking, melt the remaining 1 tbsp. butter in a skillet over medium heat. Add the panko and cook, tossing, until browned, 3 minutes. Off heat, stir in the parsley.
3. Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through. Transfer to a bowl; sprinkle with the panko mixture.
- Ingredients
- 2 tablespoons butter
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup sauvignon blanc
- 1 cup chicken broth
- 3 cups heavy cream
- 3 sage leaves, thinly sliced
- 1 teaspoon thyme leaves, finely chopped
- 1 8 ounce package cheddar cheese spread, such as Alouette
- 1 8 ounce package cream cheese
- 1 1/2 cups shredded sharp yellow cheddar
- 1 pound chiocciole pasta (large shells) or elbow macaroni
- 1 cup panko
- 1 tablespoon chopped parsley
- In a medium saucepan, melt 1 tbsp. butter over medium-high heat. Add the onion and garlic; cook, stirring, 2 minutes. Add the wine; cook until most of the liquid evaporates, about 5 minutes. Add the broth; cook until reduced by half, 2 minutes. Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes. Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. While the pasta is cooking, melt the remaining 1 tbsp. butter in a skillet over medium heat. Add the panko and cook, tossing, until browned, 3 minutes. Off heat, stir in the parsley.
- Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through. Transfer to a bowl; sprinkle with the panko mixture.
