Prep
5 min
Total
35 min
Serves
4
INGREDIENTS
- 1 tbsp Butter
- 1 tsp Chopped Garlic
- 1 tsp Chopped Shallots
- 1/2 tsp Dijon mustard
- 1 cup Dry White wine
- 2 cups Heavy cream
- 5 cups Cooked macaroni
- 3 cups shredded Cheddar
METHOD
- In a medium stockpot sweat butter, garlic and shallots.
- Deglaze with white wine and Dijon mustard.
- Reduced by half and add cream. Bring to soft simmer and slowly add shredded cheese. Whisk until smooth, season with salt and pepper.
- Add cooked macaroni and bake until golden.