For a decadent pairing this festive season, here’s my jumbo prawn macaroni and cheese with a delicious boxed Chardonnay from Burgundy.
Get your pasta boiling and then begin to make a roux from butter and flour. Then add double cream and milk while continuously mixing. Then in goes Parmesan and Gruyère cheese. Keep whisking and season. Next, pour in the drained pasta and mix before adding the cooked jumbo prawns. Transfer to a baking dish and top with panko breadcrumbs and lemon zest. Bake in the oven until golden and top with chopped chives. An indulgent delight with this textured, peachy and zesty white Burgundy.
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