Lakeview Restaurant at Shanty Creek Resorts made this fabulous Mac & Cheese at the 2010 Wineries of Old Mission. The recipe won in the Pairs Best with Wine category.
Alfredo Sauce 1 ½ ounces flour
1 ½ ounces butter
½ cup chopped onion
¼ cup minced garlic
2 quarts heavy cream
2 cups chicken stock
1 tablespoon white pepper
1 tablespoon garlic powder
1 tablespoon Tabasco sauce
½ teaspoon nutmeg
1 ounce Worcestershire sauce 1 tablespoon canola oil
Mac & Cheese 2 quarts creamy Alfredo sauce
2 slices thick-slice bacon, cooked and chopped
1/8 ounce fresh basil chiffonade
1/8 ounces fresh tarragon chiffonade
1/8 ounce fresh parsley finely chopped
1½ pounds cooked gemelli (or pasta of choice), cooked and drained
4 ounces shredded Asiago cheese
4 ounces shredded pecorino Romano cheese
4 ounces shredded Parmesan cheese
Melt the butter in a saucepan on low heat. Fold in the flour and cook on low heat to make a roux that is blonde in color and smells like toasted almond. Remove from heat and whisk.Sweat the onions and the garlic in the oil until translucent. Add remaining ingredients except the roux, and bring to a boil. Mix the sauce and the roux together until smooth. Simmer another 5 minutes. Cool and reserve.
Mac & Cheese:
Heat the Alfredo sauce in a large sauté pan, whisking constantly as you bring to a simmer. Add the bacon and herbs and hot, precooked pasta. Stirring constantly fold in all the cheese until melted throughout.