3 Cheese Macaroni in White Wine

    25 minutes

    This is not your kids mac and cheese. A very grown up version with eschalots, garlic, white wine, thyme, bay and rosemary. Uses Parmesan, Romano and Gouda Cheese.

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    Serves: 4 

    • 3 eschalots, sliced
    • 4 cloves garlic, crushed
    • 1 tablespoon butter
    • salt and pepper, to taste
    • 250ml white wine
    • 600ml thickened cream
    • 1 bay leaf
    • 3 sprigs fresh thyme
    • 1 sprig fresh rosemary
    • 500g macaroni
    • 150g grated Gouda cheese
    • 100g grated Parmesan cheese
    • 100g grated Romano cheese
    • 1 bunch chives, sliced finely

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place large saucepan of salted water on stove to boil.
    2. In medium sized saucepan combine eschalots, garlic and butter. Season with salt and pepper. Cook on medium heat for approx. 5 to 7 minutes or until golden in colour. Add white wine and reduce until almost all liquid has evaporated. Add cream, bay leaf, thyme and rosemary then reduce cream by one third. Strain then put back into the saucepan.
    3. Cook macaroni in salted boiling water for a minute or two less than recommended on the pasta package. Strain pasta. If serving right away add pasta to the cream sauce. (Alternatively, spread pasta out on a baking sheet and allow to cool before wrapping and putting in the refrigerator).
    4. Cook pasta in cream sauce for one minute. Add all cheese and stir in for another 30 seconds to one minute. Season to taste with salt and pepper. Add chives and serve immediately.

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