Bargetto Winery

Recipes & Pairings

Reserve Chardonnay Macaroni & Cheese

by Greg Flores

A rich and comforting macaroni and cheese elevated with Bargetto Chardonnay. The creamy white cheddar sauce is built with reduced Chardonnay, stock, and heavy cream, then finished with a buttery roux for a silky, velvety texture. Tossed with al dente macaroni and topped with Parmesan or extra cheddar, it’s a hearty dish with a refined wine-infused character that always hits the spot.

Fact Sheet
Prep Time
10 minutes
Cook Time
30 minutes
Servings
4
Difficulty
Easy
Cook With
Regan Vineyards Reserve Chardonnay

Primary aromas of pear, green apple, and honeysuckle fill the nose. Secondary aromas of caramel and crème Brule follow. On the palate this wine expresses minerality, vibrant acidity, and a long creamy finish.

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Ingredients

  • 1 cup stock (chicken or vegetable)
  • 1 cup BARGETTO Chardonnay
  • 1 cup heavy cream
  • 1 1/2 cup white cheddar cheese, grated
  • 2 T. butter, unsalted
  • 2 T. flour
  • Salt and pepper to taste
  • 2 cups macaroni

Directions

1. In an 8 quart stock pot, bring stock and white wine to a boil and reduce 75%.
2. Add cream and bring to a simmer.
3. Whisk in cheese and let simmer for 10 minutes.
4. In small sauté pan melt butter and stir in flour to form a blonde roux.
5. Whisk roux into cheese sauce. Consistency of the cheese sauce should coat back of spoon.
6. If the sauce is too thin, continue to reduce until the right consistency. If the sauce is too thick, whisk in more cream or warm water.
7. Salt and pepper to taste.
8. Stir in macaroni (which has been cooked al dente).
9. Sprinkle with parmesan or extra white cheddar. Enjoy!

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