Marsala Macaroni and Four-Cheese Casserole

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.