1 cup noodles
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
½ cup whole milk
¼ cup Franzia Rich & Buttery Chardonnay
1 ½ teaspoons Dijon mustard
½ teaspoon salt
⅛ teaspoon cayenne pepper
½ cup gruyere cheese, grated
½ cup sharp white cheese, grated
1 ½ teaspoons panko breadcrumbs
½ tablespoon parmesan, grated
Olive oil
In a small saucepan, bring liberally salted water to a boil. Add noodles and cook until al dente. Drain and set aside. In the same saucepan, melt butter over medium heat. Once melted whisk in flour until smooth. Slowly add milk, while continuously whisking to evenly combine. Add in wine, mustard, salt and cayenne pepper. Stir until sauce thickens, about 3 minutes. Once thickened, slowly whisky in gruyere and sharp white cheese. Add cooked noodles and stir. Pour macaroni into small baking dish. Top with breadcrumbs and parmesan, then drizzle with olive oil. Place under broiler until top is golden.
