Ingredients
- 12 ounces Elbow Macaroni
- 6 tablespoons Butter
- 1/3 cup All-purpose Flour
- 2 ½ cups Milk
- ¾ cup White Wine
- 1 teaspoon Ground Mustard
- 1 teaspoon salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Basil
- 12 ounces Mozzarella Cheese, shredded
- 8 ounces Monterey Jack Cheese, shredded
- 1 cup Parmesan, shredded
- Fresh Basil for garnish
- 12 ounces Elbow Macaroni
- 6 tablespoons Butter
- 1/3 cup All-purpose Flour
- 2 ½ cups Milk
- ¾ cup White Wine
- 1 teaspoon Ground Mustard
- 1 teaspoon salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Black Pepper
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Basil
- 12 ounces Mozzarella Cheese, shredded
- 8 ounces Monterey Jack Cheese, shredded
- 1 cup Parmesan, shredded
- Fresh Basil for garnish
Instructions
⏩
- preheat oven to 400˚.
- In a Dutch oven cook over medium heat bring water to a rolling boil and cook the macaroni according to box directions for pasta cook time until al dente and drain the macaroni in a colander.
- Return the empty Dutch oven to the stovetop, and over low heat melt the butter.
- Increase heat to medium, add the flour, and cook for 2 minutes whisking constantly.
- Raise the flame to medium-high heat 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 for approximately 15-20 minutes.
- Serve hot garnished with chopped fresh basil.
- preheat oven to 400˚.
- In a Dutch oven cook over medium heat bring water to a rolling boil and cook the macaroni according to box directions for pasta cook time until al dente and drain the macaroni in a colander.
- Return the empty Dutch oven to the stovetop, and over low heat melt the butter.
- Increase heat to medium, add the flour, and cook for 2 minutes whisking constantly.
- Raise the flame to medium-high heat 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 for approximately 15-20 minutes.
- Serve hot garnished with chopped fresh basil.
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