Spiked Macaroni and Cheese

Macaroni and cheese...yes please! There is something so comforting about homemade macaroni and cheese. And we have spiked it up with a vodka sauce to create something a little bit different. Don't worry, since the alcohol is cooked out, you can still serve this dish to your entire family! Serve with a light red like Veglio Sinfonia for a true delight!

Ingredients:

• 1 bag Astorino Maccheroncini
• 3 T Migliarese Rosemary Infused Extra Virgin Olive Oil, plus more for serving
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1/4 cup flour
• 4 cups milk
• 1/4 cup vodka
• 1/2 lb extra sharp cheddar cheese
• 1/2 lb Havarti cheese

Directions:

1. Preheat oven to 350° F.
2. Bring water to a boil in a pot. Add the Astorino Maccheroncini and cook for about 13 minutes or until your desired taste. 
3. Meanwhile, add the Migliarese Rosemary Infused Extra Virgin Olive Oil in a pot over medium heat. Add the shallot and garlic and cook until golden. 
4. Add the flour and continue to cook while stirring for 2 minutes.
5. Slowly pour in half of the milk and using a whisk, combine with the flour until smooth. Add the remaining milk and stir frequently until the mixture thickens.
6. Pour the vodka into the cream and stir.
7. Add the cheeses and stir until melted.
8. Combine the pasta with the cheese mixture. Pour into a baking dish. Cover and bake until bubbly.