I love a good mac ‘n cheese. Creamy, cheesy, and indulgent, it is one comfort food that is always a hit in my household. While there are many variations of this dish, I tend to opt for versions that aren’t too heavy or rich, as those leave me feeling too satiated. This version is totally satisfying, but won’t leave you feeling weighed down. One easy way to elevate this dish? Wine pairing with mac ‘n cheese.
Read on for my easy recipe and wine pairing with mac ‘n cheese with ingredients found at most major grocery stores. I try every wine pairing that I recommend — wine pairing in theory is sometimes different than reality, so I make sure to personally make and test every food and wine pairing myself.
Wine Pairing with Mac ‘n Cheese
Crisp, mineral-driven white wines make the perfect counterpart to rich, creamy mac. Use your palate as a guide to determine the best pairing. I have tried all of the below pairings, and find them each delicious in a different way:
- For a sweet & salty flavor contrast: Pick an off-dry Riesling (such as German Spatlese or Austrian Halbtrocken or Lieblich). The sweetness of the wine adds a great pop of flavor against the salty cheese.
- For a crisp palate cleanser: Chablis, with its lemony acidity, flinty minerality, and fresh aromatics, is the perfect counterpart to cut through the heavy butter and cheese in this dish. If you like wines that are bone-dry, Chablis, with its steely body and little oak influence, is a great way to go.
- For something in between: Chardonnay grown in cooler regions of California or warmer regions of France strikes a great balance between approachable fruit and brisk acidity. Consider Chardonnay from California’s Sonoma Coast, Bourgogne Blanc (made from grapes across the whole of Burgundy), or Maconnais wines (such as Pouilly Fuisse, St. Veran, or Macon Villages).
Easy Gruyere & Cheddar Mac & Cheese (Stovetop, One Pot)
Ingredients
- 8 oz dried elbow or shell pasta
- ¼ cup unsalted butter
- ⅓ cup flour
- 3 cups whole milk
- 2 cups shredded Gruyere cheese
- 1 cup shredded Cheddar
- 1 tsp salt
Instructions
- Bring a pot of water to a boil. Add pasta and cook until it is just starting to approach al dente, about 2 minutes less than the package instructions. Drain and set aside.
- In a pot over medium high heat, melt butter. Add in flour and stir for about 1 minute.
- Add 1 cup of milk to the pot and stir until evenly mixed with the flour and butter.
- Add remaining milk and stir with a whisk until smooth and thickened, about 7-8 minutes.
- Add pasta and stir to coat it thoroughly in the sauce. Cook until the pasta has absorbed some of the milk, leaving behind a sauce that is creamy and not overly milky in consistency.
- Remove from heat and mix in shredded cheese. Enjoy it with a crisp white wine such as Riesling Spätlese, Chablis, Maconnais, or Sonoma Coast Chardonnay.
Enjoyed this wine pairing with chili? Check out our other easy, delicious wine pairings and recipes:
