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GRUYERE MAC N' CHEESE

PAIR WITH MARK WEST CALIFORNIA PINOT NOIR
Mark West Mac and Cheese Recipe

INGREDIENTS

2 cups uncooked elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon grated or very finely chopped garlic
2 cups milk
2 cups shredded Gruyère cheese (8 oz)
1 tablespoon chopped fresh rosemary leaves

DIRECTIONS

1 Cook and drain macaroni per package instructions.

2 In a large skillet, melt butter over medium heat.

3 Using a whisk, stir in flour, salt and garlic. Continuously stir, cooking for 2 to 3 minutes or until mixture is fragrant and lightly golden in color.

4 Gradually add in the milk. Keep whisking the mixture while scraping the bottom of the skillet until it starts to boil.

5 Once the mixture thickens, remove from heat. Add shredded cheese and chopped rosemary. Whisk until the cheese is melted and sauce is smooth.

6 Serve with a glass of Mark West Pinot Noir and enjoy!

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