Pair with St. Supery Cabernet Sauvignon
recipe by Chef Ron Barber
4 TBSP butter
4 TBSP flour
2 cups whole milk
1/4 TSP ground white pepper
1 LB elbow macaroni
1 TSP minced garlic
6 OZ grated sharp cheddar cheese
6 OZ grated fontina cheese
6 OZ grated gruyere cheese
Preheat the oven to 350°F degrees
In a heavy medium saucepan melt the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 4 minutes. Increase the heat to medium and slowly whisk in the milk. Cook about 5 minutes or until thickened. Stir often. Remove from the heat. Stir in the cheeses and continue to stir until the cheese is melted and the sauce is smooth. Add the garlic and season with salt & pepper Cover and set aside.
Cook the macaroni following the package directions. Drain, return to the pot and reserve 1 cup of the cooking water. Add the cheese sauce and some of the reserved cooking water if the mixture is too thick.
Spray a 3-quart baking dish or casserole with a non-stick cooking spray and fill with the macaroni and cheese mixture.
Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for about 10 minutes before serving.