Italian Macaroni and Cheese

• Vegetarian

• Produce

  • 1/2 tsp Basil, dried
  • 1 Basil, fresh
  • 1 tsp Garlic powder
  • 1/2 tsp Oregano, dried

• Condiments

  • 1 tsp Mustard, ground

• Pasta & Grains

  • 12 oz Elbow macaroni

• Baking & Spices

  • 1/3 cup Flour
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 6 tbsp Butter
  • 2 1/2 cups Milk
  • 8 oz Monterey jack cheese
  • 12 oz Mozzarella cheese
  • 1 cup Parmesan

• Beer, Wine & Liquor

  • 3/4 cup White wine

Found on annsentitledlife.com

Description

Ingredients

• 12 oz Elbow Macaroni
• 6 TBSP Butter
• 1/3 cup Flour
• 2 ½ cups Milk
• ¾ cup White Wine
• 1 tsp Ground Mustard
• 1 tsp Salt
• 1 tsp Garlic Powder
• ½ tsp Pepper
• ½ tsp Dried Oregano
• ½ tsp Dried Basil
• 12 oz Mozzarella Cheese, shredded
• 8 oz Monterey Jack Cheese, shredded
• 1 cup Parmesan, shredded
• Fresh Basil for garnish

Directions

• • Preheat oven to 400˚. • In a Dutch oven cook the macaroni until al dente and drain the macaroni in a colander. • Return the empty Dutch oven to the stove top, and over low heat melt the butter. • Increase heat to medium, add the flour and cook 2 minutes whisking constantly. • Raise the heat to medium high and slowly whisk in the milk a ½ cup at a time. Whisk until smooth after each addition. • Keep whisking until it starts to simmer, continue whisking, and slowly whisk in the wine. • Add the ground mustard, salt, garlic powder, pepper, oregano and basil; whisk to combine. • Add the cheeses a handful at a time whisking until the cheese completely melts between each addition. • Add the al dente macaroni and stir to combine. • Pour the mixture into a greased 13″x9″ pan and bake at 400˚ until bubbly and browned, 15-20 minutes. • Serve hot garnished with chopped fresh Basil.