Posted by: marthabernie | June 1, 2013


This is a recipe from Rachel Ray’s cooking magazine.  She says it’s adapted from a recipe by Tory Miller, the executive chef and co-owner of L’Etoile and Graze restaurants in Madison, Wisconsin.  It is certainly a different take on mac and cheese.  I have not tried to make this as a reduced fat recipe, but I think there are lots of opportunities here to use reduced fat ingredients.


2 tablespoons butter

1/2 yellow onion, finely chopped

2 cloves garlic, finely chopped

1 cup sauvignon blanc

1 cup chicken broth

3 cups heavy cream

3 sage leaves, thinly sliced

1 teaspoon thyme leaves, finely chopped

1 – 8 oz pkg cheddar cheese spread

1 – 8z pkg cream cheese

1-1/2 cups shredded sharp cheddar cheese

1 pound large shells or elbow macaroni

1 cup panko

1 tablespoon chopped parsley

In a medium saucepan, melt one tablespoon butter over medium-high heat.  Add the onion and garlic, cooking, stirring, 2 minutes.  Add the wine and cook until most of the liquid evaporates, about 5 minutes.  Add the broth, cook until reduced by half, 2 minutes.  Add the cream, lower the heat to medium and cook, stirring, until reduced by half, 8 minutes.  Add the sage, thyme, cheese spread, cream cheese and cheddar; whisk until smooth.

Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente; drain.  While the pasta is cooking, melt the remaining one tablespoon butter in a skillet over medium heat.  Add the panko and cook, tossing, until browned, 3 minutes.  Off heat, stir in the parsley.

Return the pasta to the pot, add the cheese sauce and stir over low heat until heated through.  Transfer to a bowl, sprinkle with the panko mixture.



  1. That sounds so good!


  2. Sounds yummy. Also sounds very high calorie. Oh, wait. That’s what makes it so yummy! 🙂


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