This recipe comes to you from Episode 1 of The WA Wine + Food Show, hosted by Chef Andre Bopp. For this recipe, Chef Bopp created a meal to pair specifically with Canvasback’s Riesling (you can find the 2021 Malbec here). You can see the episode below the ingredients and instructions.
From Brian Rudin, who was winemaker at Canvasback at the time this episode aired (though he is now at Echolands Winery): We used to just drink beer with our street food. But now, with this genre making a long-due migration from the street to the table, we can have a little more fun with it and explore fresh wine pairings that challenge the senses. Cab with steak and chard with lobster are a little old-hat. We reached for our Royal Slope Riesling to pair to Andrae’s Lobster Mac and Cheese, to pit the wine’s racy acids, exotic tropical fruit and spicebox flavors against the weight and creaminess of the dish. The richness of the lobster and the liveliness of the wine make great dance partners.
Cheese Sauce
- 3 Tbsp butter
- 3 Tbsp AP flour
- 1 cup chicken stock
- 1 cup whole milk
- 1 tsp Dijon
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 3+ cups shredded Fontina Cheese
In a saucepan over medium heat, whisk together the butter and flour. Continue whisking for 3-4 minutes. Add the stock and continue whisking until no lumps are visible and it is nearly smooth. Add the milk and whisk together making sure you have a smooth consistency. Whisk in the mustard, and spices. Whisk in the cheese about 1 cup at a time, whisk until the cheese is melted then add another cup, repeat. You may need to add a bit more cheese. Taste and season with additional salt and pepper if needed. Keep warm. Makes about 2-3 cups cheese sauce.
Finishing Method:
Bring a pot of salted water to a boil and cook off some of your favorite noodles, drain and set aside. Add the desired amount of noodles to your cheese sauce, the more you add the less saucy. For that decadent finish add as much as your budget can afford of chopped Lobster knuckle and claw meat. A final season with salt and white pepper and serve. A bowl of this mac and cheese and a glass of 2019 Canvasback Riesling, and you have yourself a decadent little comfort food meal.
Chef Tip(s): If you have the time and budget replacing the chicken stock with lobster stock can be a game changer. Buying whole lobsters, cleaning, and saving the shells to make the stock is a baller move. Also lets you show off a little to your guests. Also subbing Dungeness crab meat works great as well.