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.