Enrique’s Mac & Cheese (Brie & Gruyere Edition)

Published

Enrique often makes this luxurious Mac & Cheese when we’ve accumulated leftover cheese from winery lunches. If you don’t have a fridge full of cheese scraps, this version, built around Brie and Gruyere, is his go‑to. Feel free to adjust the cheese blend to suit your taste.

Ingredients:

  • 3 cloves garlic, minced
  • 2 shallots, finely chopped
  • 3 cups shredded Brie
  • 3 cups shredded Gruyere
  • 2 cups half‑and‑half
  • 2 cups heavy cream
  • ½ cup shredded Parmigiano
  • 1 cup panko breadcrumbs
  • 1 lb pasta (penne, bowtie, or any curly shape)
  • Butter or olive oil (for sautéing and greasing the dish)
  • Salt and pepper to taste
  • A drizzle of olive oil (for binding the topping)

Procedure:

1. Prepare the Pasta

  • Preheat oven to 350°F.
  • Bring a large pot of water to a boil. Salt generously.
  • Cook pasta until al dente.
  • Drain and transfer to a buttered baking dish.

2. Make the Cheese Sauce

While the pasta water is heating:

  1. In a heavy pot or Dutch oven, sauté the garlic and shallots in butter or olive oil until softened.
    • Do not let them brown.
  2. Add the half‑and‑half and heavy cream. Warm gently over medium heat.
    • Do not let it boil.
  3. Season with salt and pepper.
  4. Slowly add the Brie and Gruyere, stirring often until fully melted and smooth.

3. Prepare the Topping

  • In a small bowl, combine the Parmigiano and panko.
  • Add a light drizzle of olive oil and mix so the crumbs lightly bind.

4. Assemble & Bake

  1. Pour the hot cheese sauce over the pasta in the baking dish.
  2. Stir to coat evenly.
  3. Sprinkle the panko–Parmigiano mixture over the top.
  4. Bake uncovered at 350°F for 30–45 minutes, until the top is golden brown and the center is hot and bubbly.

5. Serve and enjoy immediately while hot and melty.

Suggested Pairing: 2023 Chardonnay “Nuits-Blanches au Bouge”

Wine Pairing Notes

Indulge in the artistry of our “Nuits-Blanches” Chardonnay, crafted to showcase the exceptional quality of Bien Nacido Vineyard. Bright notes of lemon-lime and apricot meet subtle hints of coriander and nutty lemongrass, balanced by a vibrant acidity and creamy undertones from François Frères French oak. Layers of baked challah and caramel add richness to this beautifully structured wine. Perfectly balanced and age-worthy, it promises to captivate now and for decades to come.