Marsala Macaroni and Four-Cheese Casserole

Ingredients

• 1 pound Elbow Macaroni
• ⅓ cups Unsalted Butter
• 1 whole Medium Onion, Chopped Fine
• ½ teaspoons Minced Garlic
• ⅓ cups All-purpose Flour
• ¾ cups Marsala Cooking Wine
• 2 cups Milk (2% Or Whole)
• 2 cups Half-and-half
• ½ teaspoons Salt
• 1 teaspoon Chipotle Chile Pepper
• ¾ cups Cheddar Cheese, Shredded, Divided
• ½ cups Feta Cheese, Basil And Tomato Flavored
• ½ cups Smoked Gouda Cheese, Shredded
• ¾ cups Grated Parmesan Cheese
• 6 slices Bacon, Cooked Crisp
• ½ cups Panko (Japanese Bread Crumbs)

Preparation Instructions

1. Cook macaroni according to package directions. Drain.

2. In a large pot, heat butter over medium heat. Add chopped onion and cook 4 to 6 minutes or until nicely browned; stir in garlic and cook an additional minute. Stir in flour until blended; gradually stir in wine.

3. Add milk, half-and-half, salt and chipotle pepper. Bring to boil, stirring constantly until thickened, about 2 minutes.

4. Reduce heat to medium-low. Stir in cheeses, leaving out 1/4 cup of the shredded cheddar for the topping. Remove from heat. Stir in macaroni. Pour into a 9″ x 13″ greased baking dish.

5. Top with crumbled bacon. Sprinkle with remaining 1/4 cup shredded cheddar cheese and panko bread crumbs. Baked uncovered at 375ºF for 25 minutes or until lightly browned.

Note: Marsala cooking wine can be found in the vinegar section and same area as cooking sherry.