12 ounces Elbow Macaroni
6 tablespoons Butter
1/3 cup All-purpose Flour
2 ½ cups Milk
¾ cup White Wine
1 teaspoon Ground Mustard
1 teaspoon salt
1 teaspoon Garlic Powder
½ teaspoon Black Pepper
½ teaspoon Dried Oregano
½ teaspoon Dried Basil
12 ounces Mozzarella Cheese, shredded
8 ounces Monterey Jack Cheese, shredded
1 cup Parmesan, shredded
Fresh Basil for garnish
preheat oven to 400˚.
In a Dutch oven cook over medium heat bring water to a rolling boil and cook the macaroni according to box directions for pasta cook time until al dente and drain the macaroni in a colander.
Return the empty Dutch oven to the stovetop, and over low heat melt the butter.
Increase heat to medium, add the flour, and cook for 2 minutes whisking constantly.
Raise the flame to medium-high heat and slowly whisk in the milk a ½ cup at a time. Whisk until smooth after each addition.
Keep whisking until it starts to simmer, continue whisking, and slowly whisk in the wine.
Add the ground mustard, salt, garlic powder, pepper, oregano, and basil; whisk to combine.
Add the cheeses a handful at a time whisking until the cheese completely melts between each addition.
Add the al dente macaroni and stir to combine.
Pour the mixture into a greased 13″x9″ pan and bake at 400˚ until bubbly and browned for approximately 15-20 minutes.