Ingredients
- 3 tablespoons butter
- 4 tablespoons all purpose flour
- 1 teaspoon garlic (minced)
- 1 tablespoon dijon mustard
- 1 1/2 cup 1% milk
- 1 1/2 cup mild cheddar cheese (shredded)
- 1 1/2 cup swiss cheese (shredded)
- 1/2 to 1 cup chardonnay wine
- 1lb macaroni pasta (cooked and drained)
- salt and pepper to taste
- paprika for garnish
Note
Substitute different cheese, like goat cheese or gruyere for a creamier texture.
Directions
| Step 1 | |
| Pre-heat the oven to 425 degrees. In a large pot, add the butter and flour and cook until thickened. Add the garlic and mustard and blend together | |
| Step 2 | |
| Add milk and stir until blended. Add the two cheeses and stir until melted. Add the wine and stir. | |
| Step 3 | |
| Take the cooked macaroni and add it to the cheese blend and coat the noodles. Add salt and pepper to taste | |
| Step 4 | |
| Spray a standard sized muffin tin with cooking spray. Fill each cup with 1/12 of the pasta mix. Sprinkle with paprika. Bake in the oven, uncovered for 10-12 minutes or until bubbly. | |
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