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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

1Cook and drain macaroni per package instructions.

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

3Using 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.

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

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

6Once the mixture thickens, remove from heat. Add shredded cheese and chopped rosemary. Whisk until the cheese is melted and sauce is smooth.

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

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