Recipe Match for Merlot

Bacon Béchamel Mac & Cheese with Sharp Cheddar

Recipe courtesy of Ryan Lory, executive chef at Best of Award of Excellence winner Charlie Palmer Steak NY
  • 1/4 cup bacon fat
  • 1/4 cup all-purpose flour
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 1 quart milk
  • 1/4 cup grated white New York Cheddar
  • 1/4 cup grated yellow New York Cheddar
  • 1/4 cup grated Parmigiano-Reggiano
  • Salt to taste
  • 1 pound macaroni
  • 1/2 cup panko breadcrumbs

1. Preheat oven to 350° F. Heat bacon fat in a saucepan over medium heat. Whisk in flour to create a roux. Add shallot and garlic, and cook until translucent. Add white wine and reduce almost completely, then add milk and cheese, and bring to a simmer. The béchamel should be nice and thick.

2. Bring a pot of water to a boil. Add salt. Cook macaroni to your liking, drain and mix with the béchamel. Pour into an oven-safe casserole dish and top with the breadcrumbs. Bake until golden-brown, about 45 minutes. Serves 6.

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