Food & Wine Pairing

Mac and Cheese with Mushroom, Bacon & Peas

Servings: 6 - 8


  • 1 lb Macaroni noodles
  • 1 1/2 lbs Assorted mushrooms, sliced
  • 1 Tbsp Fresh thyme, chopped
  • 1 large shallot, chopped
  • 2 Cloves garlic
  • 3 Tbsps olive oil
  • 4 Tbsps butter plus 3 Tbsps more for sautéing
  • 4 Tbsps Flour
  • 4 cups whole milk warmed
  • 2 cups smoked mozzarella shredded
  • 2 cups Italian fontina shredded
  • 1 cup parmigiano grated
  • 1 1/2 cups shelled blanched fresh peas
  • 6 Slices crisp bacon, chopped
  • 1/2 tsp freshly grated nutmeg
  • Salt and pepper to taste
  • 1 1/2 cups breadcrumbs toasted and crumbled
  • 1/2 cup grated parmigiano grated
  • Pinch salt and pepper
  • Freshly grated nutmeg
  • 2 tsps thyme chopped
  • 1/4-1/3 cup olive oil or butter


Preheat the oven 400 degrees

Cook Pasta and set aside. Gather your ingredients and have in bowls ready to go before you begin cooking. Heat 3 Tbsp butter and 3 Tbsp olive oil on medium heat, add shallot and garlic and pinch of salt and saute’ for 5 min. Turn the heat up to medium-high and add mushrooms; stir well to incorporate the shallot/garlic so as not to burn. Stir constantly until juices are released from the mushrooms about 5-8 minutes more so they are slightly soft.

Put mushrooms in a bowl and set aside. In the same pan melt 4 Tbsp butter and add 4 Tbsp flour on medium heat stirring and making a rouge - cook for about 3-5 min. slowly add warmed milk whisking until all is incorporated, stir well, then slowly add the 3 cheeses stirring and mixing until you have a nice cheese sauce. Turn heat off, add freshly ground nutmeg. In a large baking dish approximately 9x12 deep incorporate pasta and cheese sauce, add bacon bits and peas and stir until well mixed.

Now sprinkle breadcrumb topping over top of pasta evenly. Bake in the middle of oven for approximately 20 minutes, and then broil for another 3-5 minutes to crisp up topping. Serve immediately.

Pairing Recommendations - SV Pinot

Pairing Recommendations