Randy Feltis’ not-so-basic mac & cheese

Prep 5 min

Total 35 min

Serves 4

Homemade mac & cheese is WAY better than the boxed variety. Let Chef Randy Feltis show you how he whips up a perfect batch, every time.

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

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.