Drunken Mac 'n Cheese
Makes (1) 9x13-inch casserole.
|1 lb elbow macaroni|
|3 Tbsp butter|
|2 Tbsp flour|
|2 cups whole milk|
|1 lb Barber's Vintage Cheddar, grated|
|1 lb smoked gouda, grated|
|Salt and pepper|
|1 box Panko bread crumbs|
|Fresh Parmigiano-Reggiano, grated (for garnish)|
|1¾ cup DLM Original Marinara Sauce|
|1¾ cup favorite Alfredo sauce|
|1/2 cup Calabro Ricotta cheese|
|1 cup Caesar's blend cheese|
|1/4 cup red wine|
|1/4 cup heavy whipping cream|
|1 tsp garlic powder|
Preheat the oven to 350°F. In boiling, salted water cook the elbow macaroni till al dente. Drain and rinse with cold water and set aside. In a large saucepan, melt the butter over medium heat. Add the flour and whisk. Let roux cook briefly for 1 to 2 minutes. Slowly add the milk, whisking often. Let sauce cook for 5 minutes over medium heat. Remove from heat and add the cheeses. Let melt and stir until smooth. Season to taste with salt and pepper. Toss in the cooked pasta. Pour into a buttered 9x13-inch pan. Top with the panko breadcrumbs. Bake until bubbly and golden brown about 30 minutes. Serve with sauce.
To prepare sauce: In a small saucepan on medium heat, add the marinara sauce and Alfredo sauce and stir well to combine. Add the ricotta cheese, Caesar blend, and the red wine. Stir well. Add in the heavy whipping cream and garlic powder. Stir well. Keep the sauce on low until you are ready to serve.