Marsala Macaroni and Four-Cheese Casserole

• 1 pound Elbow Macaroni
• 13 cups Unsalted Butter
• 1 whole Medium Onion, Chopped Fine
• 1/2 teaspoons Minced Garlic
• 13 cups All-purpose Flour
• 3/4 cups Marsala Cooking Wine
• 2 cups Milk (2% Or Whole)
• 2 cups Half-and-half
• 1/2 teaspoons Salt
• 1 teaspoon Chipotle Chile Pepper
• 3/4 cups Cheddar Cheese, Shredded, Divided
• 1/2 cups Feta Cheese, Basil And Tomato Flavored
• 1/2 cups Smoked Gouda Cheese, Shredded
• 3/4 cups Grated Parmesan Cheese
• 6 slices Bacon, Cooked Crisp
• 1/2 cups Panko (Japanese Bread Crumbs)

1. 1.
2. Cook macaroni according to package directions.
3. Drain.
4. 2.
5. In a large pot, heat butter over medium heat.
6. Add chopped onion and cook 4 to 6 minutes or until nicely browned; stir in garlic and cook an additional minute.
7. Stir in flour until blended; gradually stir in wine.
8. 3.
9. Add milk, half-and-half, salt and chipotle pepper.
10. Bring to boil, stirring constantly until thickened, about 2 minutes.
11. 4.
12. Reduce heat to medium-low.
13. Stir in cheeses, leaving out 1/4 cup of the shredded cheddar for the topping.
14. Remove from heat.
15. Stir in macaroni.
16. Pour into a 9 x 13 greased baking dish.
17. 5.
18. Top with crumbled bacon.
19. Sprinkle with remaining 1/4 cup shredded cheddar cheese and panko bread crumbs.
20. Baked uncovered at 375 degrees F for 25 minutes or until lightly browned.
21. Note: Marsala cooking wine can be found in the vinegar section and same area as cooking sherry.

macaroni, butter, onion, garlic, allpurpose, marsala cooking wine, milk, salt, pepper, cheddar cheese, feta cheese, gouda cheese, parmesan cheese, bacon, bread

Taken from tastykitchen.com/recipes/main-courses/marsala-macaroni-and-four-cheese-casserole/ (may not work)