Champagne Mac & Cheese Recipe

Sometimes we labour over an idea for weeks, and sometimes it comes together two days after sending a text that says "omg - let's make the Malibu mac and cheese". If you're ever passing through Malibu, stop by Vintage Grocers for a takeout box of their hot bar mac and cheese, and then devour it on the beach in the best company you can find. You won't be disappointed. But in the meantime, here's our take on it with a few inspired additions: champagne, flowers, and a healthy dose of soul-cleansing sage.

I swear champagne is the secret ingredient mac and cheese has been begging for. It gives it juuust a touch of sweetness (there's only 1/4 cup!) and makes for such a fun and celebratory dish. Plus, the rest of the bottle is yours to enjoy while you finish cooking!

Champagne Mac & Cheese Recipe

1 bunch sage leaves
2 cups macaroni
2 tablespoons butter
2 tablespoons flour
2/3 cup milk
1/4 cup champagne
1 cup white cheddar
1/2 cup gruyere
1/2 cup parmesan
edible flowers 

- Pinch off leaves from your bunch of sage. Heat oil in a small pan over medium-high heat until hot. Fry 6–8 sage leaves at a time until crisp, 2–3 seconds. Transfer with a fork to paper towels.
- In a large pot of boiling (salted!) water, cook pasta according to package directions.
- Begin making your cheese sauce by melting the butter in a sauce pan and sprinkling in the flour. Stir until a paste has formed. Pour in the milk and champagne and stir until the mixture has thickened and there are no lumps.
- Remove from heat and add in all three cheeses. Stir to melt until the sauce is smooth!
- Pour over drained pasta and top with fried sage, edible flowers and fresh cracked pepper.

We got all of our mac and cheese ingredients (including the edible flowers!) at Whole Foods, and used Henkell sparkling white wine for the recipe. If you make this recipe, we'd love to see! Tag @shopstudiorsl on Instagram.

Food Styling by Hannah Prince
Photos by Dakota Barber 

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