November 2021 Wine club pairing
8-12oz of cooked rotini noodles
2 tbsp. unsalted butter
2 tbsp. flower
2 cup whole milk
1 1/2 cup fresh grated mild cheddar
1/2 cup fresh grated parmesan
1 tbsp. stone ground mustard
2 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. sriracha sauce (or to taste)
salt and pepper to taste
1/4 cup butter
1/2 cup bread crumbs
extra parm for sprinkling
Melt butter over medium heat. Add flower and stir well with whisk until combined. Slowly add milk while whisking continuously. Continue to heat until it thickens and reaches a simmer.
Turn off the heat and add cheeses, mustard, paprika, cayenne, sriracha, and salt and pepper (we recommend adding the seasonings slowly to taste).
Put cooked noodles in large casserole dish and pour sauce evenly over top. In a separate dish melt butter and mix with bread crumbs. Sprinkle mixture and parmesan on top of macaroni. Bake in oven at 400 degrees F until cheese bubbles and top browns. Approximately 30 mins.