Drunken Mac and Cheese | Dorothy Lane Market

Drunken Mac and Cheese

PREP TIME 5 mins
COOK TIME 45 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Sep 7th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 lb elbow macaroni
  • 3 Tbsp butter
  • 2 Tbsp flour
  • 2 cups whole milk
  • 1 lb Barber's 1833 Vintage Reserve Cheddar, grated
  • 1 lb smoked gouda, grated
  • 1 box panko bread crumbs
  • ½ cup Parmigiano-Reggiano, grated (for garnish)
  • 1¾ DLM Original Marinara Sauce
  • 1¾ cups alfredo sauce
  • ½ cup Calabro Ricotta Cheese
  • 1 cup Caesar's blend cheese
  • ¼ cup red wine
  • ¼ cup heavy whipping cream

INSTRUCTIONS

1
Preheat the oven to 350°F.
2
Cook the elbow macaroni in boiling, salted water until al dente. Drain, rinse with cold water, and set aside.
3
In a large saucepan, melt the butter over medium heat. Add the flour and whisk. Let roux cook briefly for 1 to 2 minutes.
4
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.
5
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.
6
To prepare the sauce, combine marinara and alfredo in a small saucepan over medium heat. 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.

IN THIS RECIPE

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Drunken Mac and Cheese

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 45 mins
SERVINGS 6

INGREDIENTS

  • 1 lb elbow macaroni
  • 3 Tbsp butter
  • 2 Tbsp flour
  • 2 cups whole milk
  • 1 lb Barber's 1833 Vintage Reserve Cheddar, grated
  • 1 lb smoked gouda, grated
  • 1 box panko bread crumbs
  • ½ cup Parmigiano-Reggiano, grated (for garnish)
  • 1¾ DLM Original Marinara Sauce
  • 1¾ cups alfredo sauce
  • ½ cup Calabro Ricotta Cheese
  • 1 cup Caesar's blend cheese
  • ¼ cup red wine
  • ¼ cup heavy whipping cream

INSTRUCTIONS

1
Preheat the oven to 350°F.
2
Cook the elbow macaroni in boiling, salted water until al dente. Drain, rinse with cold water, and set aside.
3
In a large saucepan, melt the butter over medium heat. Add the flour and whisk. Let roux cook briefly for 1 to 2 minutes.
4
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.
5
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.
6
To prepare the sauce, combine marinara and alfredo in a small saucepan over medium heat. 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.

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