Side Dish
Fiscalini Cheddar Mac 'n' Cheese
Roth Estate
10309 Chalk Hill Road
Healdsburg, CA 95448
rothwinery.com
- RECIPE YEAR: 2016
- RECIPE BY: Chef Annie Hongkham, Chalk Hill Estate
- YIELD: Serves 4
- PAIRS WELL WITH: Roth Estate Heritage Red
What better way to celebrate Roth Estate's Heritage Red than with a warm bowl of mouthwatering Fiscalini Cheddar Mac 'n' Cheese? This recipe is sure to please the kid in all of us!
Ingredients:
- 1 teaspoon olive oil
- 2 tablespoons finely diced shallots
- 1/2 cup thinly sliced green garlic
- Sea salt and freshly ground pepper, to taste
- 3/4 pound macaroni
- 2 cups heavy cream
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 1/2 pounds Fiscalini bandage wrapped cheddar
- 3 ounces Romano cheese, grated
- 2 green onions, minced, rinsed and placed in ice water, plus more for garnish
Directions:
In a large nonstick fry pan over medium heat, warm the olive oil. Add the shallots and green garlic and cook, stirring occasionally, until soft, about 10 minutes. Transfer to a paper towel-lined plate. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until al dente. Drain and transfer to a bowl (do not rinse). Preheat the oven to 400°F. In a saucepan over medium heat, warm the cream. As soon as it starts to steam and tiny bubbles form around the edges of the pan, remove from the heat. In a small bowl, whisk together the water and cornstarch, then stir the mixture into the sauce. Slowly stir the sauce and add the shallot mixture, stirring or whisking constantly until the sauce thickens enough to evenly coat the back of a spoon; a finger drawn along the back of the spoon should leave a clear swoosh. Remove the pan from the heat. Add most of the cheddar and Romano cheeses to the sauce, reserving a little for topping, and stir until completely melted. Season with salt and pepper. Be careful with the salt, as the cheese is already salty. Pour the sauce over the macaroni and stir to coat. Transfer to a baking dish. Top with the reserved cheddar and Romano cheeses and the green onions. Bake until bubbly and crispy brown on top, about 25 minutes. Let the dish cool for 5 minutes before serving, then garnish with a bit more green onions. Enjoy with Roth Estate's Heritage Red!
