Ingredients

8 oz elbow macaroni: cook in boiling water with 1 &1/2 t salt until al dente (about 10 min): drain

1 T safflower oil
2 shallots, finely chopped
2 T flour
½ C ISAAC SMITH Port
1 C low-fat milk
1 C unsalted chicken broth
4 oz Stilton or other blue cheese, crumbled
2 t Dijon mustard
1/8 t white pepper
¼ C dry bread crumbs
1 t paprika

 

Directions

1. Preheat oven to 350.
2. Pour the oil into a large, heavy-bottomed saucepan over medium heat.
3. Add the shallots and cook, stirring occasionally until they are transparent (about 2 minutes).
4. Sprinkle the flour over the shallots and cook, stirring continuously, for 2 minutes.
5. Pour the Port into the pan and whisk slowly: add the milk and the stock in the same manner, whisking after each addition, to form a smooth sauce.
6. Gently simmer the sauce for 3 minutes.
7. Stir in half of the cheese along with the mustard and pepper; continue stirring until the cheese has melted.
8. Combine the cooked macaroni with the sauce; transfer to a baking dish.
9. Combine the breadcrumbs with the remaining crumbled cheese; scatter evenly over top.
10. Sprinkle paprika over all.
11. Bake until the sauce is bubbling hot and the top is crisp (20 to 25 minutes).