Snacks
Ingredients
- 1 16-ounce package rotelle or elbow pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup Carlo Rossi Chardonnay
- 2 cups shredded Greyere or white Cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup diced cooked ham
- Crumb Mixture
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons butter, melted
Directions
Prepare pasta as package directs. Drain well.
Preheat oven to 375 F. Grease a 12-inch by 8-inch baking dish or eight 1-cup ramekins or oven-proof dishes. In 3-quart saucepan over medium heat, melt butter; stir in flour. Cook mixture until smooth, stirring with wire whisk. Gradually add milk and Carlo Rossi Chardonnay. Cook until mixture thickens and boils. Remove from heat; stir in Greyere cheese, Parmesan cheese, salt and pepper until well blended.
In large bowl, combine cooked pasta with cheese sauce and ham; toss to mix well. Spoon mixture into prepared baking dish. In small bowl, combine bread crumbs and melted butter until well mixed. Sprinkle over macaroni and cheese mixture. Bake 20 minutes or until mixture is heated through and crumbs are golden.
Makes 8 servings
