Pioneer Macaroni and Cheese



  • 1/2 cup St. James Winery Pioneer White Wine
  • 3 tablespoons olive oil
  • 1/4 cup minced shallots
  • 1/4 cup minced celery
  • 2 tablespoons flour
  • 1-1/2 cups half and half, heated
  • 1 cup mascarpone cheese
  • 3/4 cup sharp cheddar cheese, grated
  • 1/2 cup asiago cheese
  • 3/4 pound macaroni, cooked and drained
  • dash hot sauce
  • coarse salt
  • 1/4 cup Parmesan cheese, grated
  • 3/4 cup bread crumbs


  1. Preheat oven to 350°F. Grease a 2-quart casserole. Set aside.
  2. Heat oil in a non-stick skillet over medium heat. Add shallots and celery, then sauté for 5 minutes or until the vegetables are soft.
  3. Lower the heat and stir in the flour until well-mixed.
  4. Whisk in the hot half and half and wine. Cook, stirring constantly for about 4 minutes or until the mixture begins to thicken.
  5. Remove from heat and beat in the cheeses, stirring until they have melted into the sauce.
  6. Stir into the macaroni and season to taste with the hot sauce and salt.
  7. Pour the mixture into the prepared casserole.
  8. Combine the Parmesan and breadcrumbs. Sprinkle the mixture over the macaroni.
  9. Bake 15 minutes or until the edges are bubbling. Longer if you like crunchy edges on your macaroni and cheese.