Michael Mina’s Grown Up Mac

Recipe adapted from Michael Mina, Paired with Emeritus Vineyards Pinot Noir

There is something about Fall that makes me long for the Sunday night dinners
we used to have as a family — when the sun would set early, and the breezes
blew the orange and red leaves into piles on the ground. The night before our
hectic schedules took us on a rollercoaster ride between school and work and
social activities. The night we could come together as a family to regroup and
catch up.
As an “adult” I find that getting together with family on a weekly basis
is near impossible-we are spread out geographically from California to
Massachusetts and have schedules that don’t permit the leisurely conversation
and laughter that keeps us close. When I do find myself longing for some sort
of connection or needing to fill that little heartache, I love to make this recipe
that I found from Michael Mina. Something about the chewy soft noodles
reminds me of being a kid, while the creamy cheese and fragrant thyme
reminds my of my mom who always wanted to make things fancier than
necessary, just because. This grown-up comfort food pairs perfectly with
Emeritus Vineyards Pinot Noir grown in the heart of wine country, because of
the rich, velvety yumminess the butter, cream and cheese provide. The subtle
tannins in the Pinot stand up to the cream while the blackberry undertones
enhance the earthiness of the mac’s thyme. I love this mac and cheese too
because it’s easy enough for a “chef” like myself — and I can find the
ingredients at the local grocery store. It’s perfect for rainy day blues, warming
a winter chill and bringing me back to home-sweet-home.

Ingredients
1/2 pound elbow macaroni
4 tablespoons olive oil 
1 yellow onion, sliced
2-3 garlic cloves, smashed
10 fresh thyme sprigs, plus
1 teaspoon chopped fresh thyme leaves
2 tablespoons unsalted butter, split
1 tablespoon all-purpose flour
2 cups chicken stock 
1 cup heavy cream
Freshly grated nutmeg, about 1/2 teaspoon
1/4 pound Parmigiano-Reggiano or Asiago cheese, coarsely grated (1 1/2 cups) 

Directions
Cook the macaroni in lightly salted boiling water for about 8 minutes until tender but still
firm. Drain and set aside. Heat the oil and 1 tablespoon of butter over medium-low heat
in a sauté pan. Add the sliced onions, garlic, and thyme sprigs. Sauté for about five
minutes, until the onions are translucent. Add the butter and flour, stirring to combine.
Pour in the stock and bring to a simmer. When the stock begins to bubble, whisk the
cream into the sauce, grate in fresh nutmeg and gently simmer for 2 to 3 minutes. Strain
this into another pot, using a sieve or mesh strainer. Add the cheese and whisk until it is
completely melted, season lightly with salt and pepper. Add the cooked macaroni, stirring
to combine. Before serving, mix in the chopped thyme.
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