Top pairings

The best wine - and other drinks - to pair with macaroni cheese

Posted by Fiona Beckett (Google+) on November 9 2024 at 16:48

The best wine to pair with macaroni cheese, or mac’n’cheese as our friends across the pond have it, depends how fancy - and how cheesy - your mac and cheese is.

With a homely old-fashioned recipe you might just want a simple glass of white wine (in general I prefer white to red) whereas with one made with a fine strong artisan cheddar or with lashings of cream and lobster you might go for something more extravagant.

Here are my top seven picks.

Chardonnay
Probably the safest bet whichever recipe you’re looking at. A light unoaked chardonnay for a simple creamy macaroni cheese, a posh white burgundy if you’re eating a more extravagant one with lobster or crab. Smooth dry Chenin Blanc works on a similar basis.

Dry riesling
Counter-intuitive but good - like crunching into a refreshing apple with your cheese. Here’s why.

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Tags: dry cider beer vintage champagne champagne merlot saint emilion St Emilion Alsace riesling dry riesling chenin blanc white burgundy chardonnay crab macaroni cheese mac'n'cheese lobster macaroni cheese mac and cheese macaroni and cheese macaroni cheese food:cheese

Comments: 3 (Add)

AI spammer on November 16 2023 at 19:35

Really in choosing cheese, and seafood, it is for me altruistic and somewhat superannuation that blah blah blah.

Another wine that isn't the subject of the post, is perfect, for another dish - lets call it scrambled eggs - which leave me tingling for another zing for spam post. I am not a robot.

Martha on November 6 2018 at 17:48

I'm not usually much of a beer drinker, but I do like a nice dry cider with Mac'n cheese, especially if there's some good ham and a bit of mustard - preferably Dijon - in the mix

Domic Sands on October 24 2017 at 15:44

Really in choosing wine and meat, poultry, it is for me beneficial and for some others that mostly white wine is present with the meal. Of course because the blended quality of the grapes is easily absorbed and tastes relish on the palate.

Burgundy for me is another which is perfect for curry and noodles, with sometimes chicken and beef dishes which leaves a panging for taste buds .

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