Macaroni and Cheese

by Greg Flores, Chef
Greg Flores studied culinary arts at The California Culinary Academy in San Francisco. Upon graduation, Greg worked his way up from Extern to Sous Chef at Cate Marcella, a four star restaurant in Los Gatos, California. After a brief time as Executinve Chef at Bethany College, Greg is now back in Los Gatos as one of the chefs at Three Degrees in The Toll House Hotel.

A nice hearty meal like macaroni and cheese enjoyed with the Reserve Chardonnay always hits the spot.

Ingredients:
For the Sauce:
1 cup stock (chicken or vegetable)
1 cup BARGETTO Chardonnay
1 cup heavy cream
11/2 cup white cheddar cheese, grated
2 T. butter, unsalted
2 T. flour
salt and pepper to taste

For the Pasta:
2 cups macaroni

Procedure:
1. In an 8 quart stock pot, bring stock and white wine to a boil and reduce 75%.
2. Add cream and bring to a simmer.
3. Whisk in cheese and let simmer for 10 minutes.
4. In small sauté pan melt butter and stir in flour to form a blonde roux.
5. Whisk roux into cheese sauce. Consistency of the cheese sauce should coat back of spoon.
6. If the sauce is too thin, continue to reduce until the right consistency. If the sauce is too thick, whisk in more cream or warm water.
7. Salt and pepper to taste.
8. Stir in macaroni (which has been cooked al dente).
9. Sprinkle with parmesan or extra white cheddar. Enjoy!

Serves 4 as an entree.