Total Time
55mins
Prep 15 mins
Cook 40 mins

Sort of a "grownup" version of this classic dish.

Ingredients Nutrition

Directions

  1. Preheat oven to 180 C (350 F), cook pasta according to instructions.
  2. Melt butter in medium saucepan, then add flour and cook for 1 or 2 minutes.
  3. Add milk in small quantities, whisk vigorously after each addition.
  4. Stir in cream and white wine, and bring to boil.
  5. Cook until sauce thickens stirring constantly, remove from heat.
  6. Add gruyere, fontina, gorgonzola and 1/3 of the parmesan to sauce, stir to mix in cheeses.
  7. Taste sauce for seasoning add salt and pepper in neccessary.
  8. Drain pasta, tip into baking dish, pour sauce in and mix well to combine, sprinkle remaining parmesan over the top.
  9. Bake for 25- 30 minutes or until golden brown.

Reviews

(1)
Most Helpful

What a great change-of-pace Macaroni & Cheese dish! I followed you instructions exactly using Gruyere instead of Emmenthaler cheese. For the wine, I used Kendall Jackson Chardonnay. WONDERFUL dish! Thank you so much, Spinner for a lovely recipe. :-)

Merlot February 16, 2003

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