Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Canola oil

  2. 1/4 cup 23g / 0.8oz Minced shallots

  3. 1/4 cup 27g / 1oz Minced celery

  4. 2 tablespoons 30ml Instant flour

  5. 1 1/2 cups 355ml Half-and-half - heated

  6. 1/2 cup 118ml Dry white wine

  7. 1 cup 146g / 5.1oz Mascarpone cheese

  8. 3/4 cup 177ml Grated sharp white cheddar

  9. 1/2 cup 118ml Grated Fontina

  10. 3/4 lb 340g / 11oz Elbow or tube macaroni - cooked, well drained

  11. Hot sauce - to taste

  12. Coarse salt - to taste

  13. 1/4 cup 59ml Freshly-grated Parmesan -

  14. 3/4 cup 109g / 3.8oz Bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Generously grease a 2-quart casserole; set aside.

  2. Heat the oil in a large nonstick saucepan over medium heat. Add the shallots and celery and saute for 5 minutes, or until the vegetables are very soft. Lower the heat and stir in the flour until well incorporated. Whisk in the hot half-and-half and then the wine. Cook, stirring constantly, for about 4 minutes, or until the mixture has begun to thicken. Remove from the heat and beat in the cheeses, stirring until they have melted into the sauce.

  3. Stir in the macaroni and season, to taste, with hot sauce and salt. Pour the mixture into the prepared casserole.

  4. If using the Parmesan, combine it with the bread crumbs in a small bowl. Sprinkle the bread crumbs over the macaroni. Bake for 15 minutes, or until the edges are bubbling and the top is golden. Serve hot.

  5. This recipe yields 6 servings.


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