Wine of the Week

My macaroni and cheese has six cheeses: Sharp cheddar, Monterey Jack, colby, bleu cheese (Point Reyes Bleu), gruyere and parmesan. I start with four cups of bechamel sauce into which I stir two cups of shredded cheeses (which makes it a Mornay sauce) and then mix the cooked macaroni and sauce in a large bowl. I add more shredded cheeses, diced country …