How to Make It
- • Preheat oven to 400˚.
- • In a Dutch oven cook the macaroni until al dente and drain the macaroni in a colander.
- • Return the empty Dutch oven to the stove top, and over low heat melt the butter.
- • Increase heat to medium, add the flour and cook 2 minutes whisking constantly.
- • Raise the heat to medium high and slowly whisk in the milk a ½ cup at a time. Whisk until smooth after each addition.
- • Keep whisking until it starts to simmer, continue whisking, and slowly whisk in the wine.
- • Add the ground mustard, salt, garlic powder, pepper, oregano and basil; whisk to combine.
- • Add the cheeses a handful at a time whisking until the cheese completely melts between each addition.
- • Add the al dente macaroni and stir to combine.
- • Pour the mixture into a greased 13″x9″ pan and bake at 400˚ until bubbly and browned, 15-20 minutes.
- • Serve hot garnished with chopped fresh Basil.
- • Makes 8 servings Italian Macaroni and Cheese
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