Get ready to elevate your mac and cheese game with a sophisticated twist that will make your taste buds dance! This isn't your ordinary comfort food - this is a gourmet wine and thyme mac n cheese that transforms a classic dish into a culinary masterpiece. Imagine creamy, rich cheese sauce infused with aromatic white wine and fresh thyme, creating a luxurious experience that will impress your family and dinner guests alike. Whether you're looking to upgrade your weeknight dinner or create a show-stopping side dish, this recipe promises to deliver incredible flavor in every single bite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup white wine
- 2 tbsp fresh thyme, chopped
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz elbow macaroni, 2 cups sharp cheddar cheese (shredded), 1 cup white wine, 2 tbsp fresh thyme (chopped), 2 cups milk, 1/4 cup butter, 1/4 cup all-purpose flour, and salt and pepper to taste.
- In a large pot, bring salted water to a boil. Once boiling, add the elbow macaroni and cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, in a separate saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to create a roux. The mixture should be slightly golden and bubbly.
- Gradually pour in the milk while continuing to whisk. Keep whisking until the mixture is smooth and starts to thicken, about 5-7 minutes.
- Once the milk mixture is thickened, slowly add the white wine, continuing to whisk until fully incorporated. Allow the sauce to simmer for another 2-3 minutes, then season with salt and pepper to taste.
- Stir in the chopped fresh thyme and 1 1/2 cups of the shredded sharp cheddar cheese, reserving the remaining 1/2 cup for topping. Mix until the cheese is melted and the sauce is creamy.
- Drain the cooked macaroni and return it to the pot. Pour the cheese sauce over the macaroni and stir until the pasta is evenly coated.
- Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a greased baking dish.
- Sprinkle the reserved 1/2 cup of shredded cheddar cheese evenly over the top of the macaroni and cheese.
- Bake in the preheated oven for about 15-20 minutes, or until the cheese on top is bubbly and golden brown.
- Once baked, remove from the oven and let it cool for a few minutes before serving. Garnish with additional fresh thyme if desired.
- Serve warm and enjoy your delicious wine and thyme mac n cheese!
Tips
- Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor balance
- Use freshly chopped thyme for maximum aromatic impact - dried herbs won't provide the same vibrant taste
- Shred your own cheese instead of using pre-shredded varieties for smoother, more melting consistency
- Cook the pasta just to al dente to prevent mushy texture after baking
- Whisk continuously when making the roux to prevent lumps in your cheese sauce
- Let the dish rest for 5-10 minutes after baking to allow the sauce to set and make serving easier
- For extra crunch, consider adding breadcrumbs on top before the final cheese layer
- Experiment with different cheese combinations like adding gruyère or fontina for more complex flavor
Nutrition Facts
Calories: 550kcal
Carbohydrates: 35g
Protein: 22g
Fat: 35g
Saturated Fat: 21g
Cholesterol: 105mg
