Cooking and Baking

Help me recreate my favorite mac'n'cheese

The other day I had the best mac'n'cheese I have ever had. The description is:
"Cavatappi pasta tossed with our cheesy blend of asiago, Parmesan, Tillamook & white cheddar, garlic, white wine and shallots."
I know how to make mac'n'cheese with a roux. But when and how do I get the garlic, white wine and shallots in there?
My thought is to saute the garlic and shallots in butter, deglaze with the white wine, when the wine is reduced away add more butter and make the roux??
Any help would be appreciated. My mouth is watering and I can't wait to get home and try to make this tonight for dinner.


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed