Sponsored feature: 3 top wine pairings with truffled mac'n'cheese
Posted by Fiona Beckett (Google+)
on January 17 2016 at 13:51
This has been one of the most popular food and wine pairings our team at Jascots has put together to date. Mac & cheese has taken the restaurant scene by storm and this month we cooked up a delectable version with three cheeses and a drizzling of truffle oil.
When considering a wine to pair with this dish we considered the fat and flavours of the cheeses: the punchy lactic elements of the parmesan, the nuttiness of the gruyère, the sweet and savoury notes of Barber's aged cheddar, the herbal leeks and chives, and of course, the earthy truffle oil. Our shortlist was made up of a range of sparkling, white and red wines.
Our top wine pairings:
Warhorse Chenin Blanc
This was the best "all round" match. Our South African Chenin had quite a bit more weight than the others, but the subtle flavours, and refreshingly crisp acidity held its own against the mac & cheese and highlighted the dish's luscious creamy sauce.
Nyetimber Classic Cuvée
This was a lovely pairing. The cheese components worked perfectly with the bubbly and allowed full appreciation of the truffle.
Querciabella Chianti Classico
This made for a more rustic pairing. The ripe cherry and earthy flavours went nicely with the truffle and cheeses, but also had just the right acidity to cut through the rich sauce.
And here's the recipe if you want to try it out for yourself!
Truffled Mac & Cheese
- 100g butter
- 2 leeks, finely sliced
- 2 tsp truffle oil
- 500g macaroni
- 75g plain flour
- 50ml white wine (we used Pecorino)
- 500ml whole milk
- 200ml single cream
- 50g grated parmesan
- 50g grated gruyère
- 125g grated cheddar
- 2tbsp fresh chives, roughly chopped
- 50g fresh white breadcrumbs
- Melt 25g butter in a large frying pan over a medium heat and fry the leeks until softened (about 10 min). Stir in the truffle oil and set aside.
- Bring a large pan of salted water to the boil and cook the macaroni for 5-8min until just tender. Drain.
- Meanwhile, melt the remaining butter in a large pan. Stir in the flour and cook for 1 min. Take off the heat and gradually beat in the wine, then the milk and cream. Heat gently, stirring all the time until mixture thickens (it will need to come up to the boil to do this but then continue to simmer on a low heat). Stir through the parmesan, gruyère, 100g of cheddar and chives. Season well. Stir through the leek and then mix through the pasta. In a small bowl mix together the remaining cheddar and the breadcrumbs.
- Transfer to 6 x 300ml ovenproof serving dishes, or one larger ovenproof dish, top with the breadcrumb and cheddar mix and grill for about 5 minutes, until golden brown. Serve immediately.
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