Mac and cheese made with Emmental and white wine is a different animal from the American boxed stuff, and and it takes a quieter approach: a slow-cooked onion base, a short pasta, a modest amount of cream, and cheese that melts into something golden and gratin-like in the oven. It serves two well, which is part of why I like it. Goes fast. You don’t always need to feed a crowd. The white wine in the onion base evaporates to leave behind a subtle sweetness that works well against the sharpness of the Emmental. French-style, basically, but without the fuss of a bechamel. Leftovers reheat without drying out, which puts it ahead of a lot of pasta bakes.
How to Make Comforting Mac and Cheese
Cook the onions low
You want the onions soft and translucent, not browned. This takes longer than most people expect, around fifteen minutes over medium-low heat. Key step. Rush it and the onions stay sharp and raw-tasting underneath the cheese.
Undercook the pasta slightly
Pull the pasta about two minutes before it would be fully cooked, because it keeps cooking in the oven. If it goes in fully done, it will be mushy by the time the top is golden and bubbling. Drain it well so the bake doesn’t turn watery. 
Cheese distribution
Mix two-thirds of the cheese into the hot pasta so it melts through, then scatter the rest on top for the crust. Emmental browns without burning quickly, so watch it in the last five minutes under the grill or at high heat.
Comforting Mac and Cheese
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Indulge in this cheesy baked pasta. Rich emmental and white wine elevate this classic comfort food.
Ingredients
- 1 onion
- 1/2 cup white wine
- 7 oz (200 g) Emmental cheese
- 7 oz (200 g) short pasta
- 2 tbsp double cream
Instructions
- Preheat oven to 356°F (180°C).
- Bring a pot of water to a boil for the pasta.
- Cook onion in a little oil over medium-low heat until soft but not browned.
- Add wine and simmer until reduced for a few minutes.
- Cook pasta until almost tender (al dente).
- Drain pasta well and return it to the pot.
- Stir in the onion mixture, 2/3 of the cheese, and the cream.
- Divide the pasta mixture between two oven-proof dishes.
- Top with the remaining cheese.
- Bake for 15-20 minutes, or until golden and bubbling.
Notes
- For a richer flavor, use a dry white wine like Sauvignon Blanc or Pinot Grigio.
- To prevent a gummy texture, ensure the pasta is cooked al dente before adding the cheese sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 15
- Cholesterol: 80
Frequently Asked Questions
Can I use Gruyère instead of Emmental?
Yes. Gruyère is slightly stronger and nuttier, but it melts the same way and works well in this recipe. Either cheese gives you that stretchy, satisfying pull.
What type of white wine should I use?
A dry white like Sauvignon Blanc or a dry Chardonnay works best. Avoid sweet wines, as they’ll throw off the balance of the dish. Use something you’d drink.
Can I make this ahead of time?
Assemble everything in the baking dishes, cover, and refrigerate for up to a day. Add an extra 5 to 10 minutes of baking time since it will be going into the oven cold.
