Pairing Recipes: Sauv Blanc & Avocado-Lime Shell Pasta

Looking for a recipe that pairs well with a Sauvignon Blanc? Garrett McCord and Stephanie Stiavetti, authors of “Melt: The Art of Macaroni and Cheese,” recommend their Beecher’s Flagship Cheddar with Avocado, Lime and Shell Pasta recipe to go along with our 2013 Estate Reserve Sauvignon Blanc. After you read their recipe below, you won’t be able to wait to try it out!

Beecher’s Flagship Cheddar with Avocado, Lime and Shell Pasta

Serves 4 to 6

  • 1 jalapeño pepperAvocado Lime
  • Zest of 1 lime
  • Juice of 1 lime
  • 2 green onions, green parts only, chopped
  • 2 cloves garlic, chopped
  • 3 ripe avocados, pits and skin removed, divided
  • 10 ounces conchiglie or other medium shell pasta
  • 1½ cups milk
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 10 ounces Beecher’s Flagship
  • Cheddar, shredded
  • ¼ cup chopped cilantro
  • Lime wedges for garnish
  1. Remove the stem from the jalapeño and cut the jalapeño half. Remove the ribs and seeds—or keep them, depending on how much heat you like. Toss the jalapeño into the bowl of a food processor with the lime zest and lime juice. Add green onions, garlic, and flesh of 2 of the avocados. Blitz together into a very smooth paste.
  2. Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.
  3. To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk starts to steam and tiny bubbles form around the edges of the pan, turn off the heat. Place the butter in a medium saucepan and melt over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes. Slowly add the milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon—a finger drawn along the back of the spoon should leave a clear swath. Remove from heat and stir in salt and pepper. Add cheese to sauce, stirring until completely melted. Add the avocado-onion paste and whisk together until uniform and creamy. The key word here, if you haven’t guessed, is smooth. Season with more salt and pepper to taste.
  4. Add the pasta and cilantro to the sauce and stir together. Dice the last avocado and toss together with the mac and cheese. Serve immediately with a splash of lime juice.

Alternative cheeses: Jasper Hill Cabot Clothbound Cheddar, Fiscalini Bandage Wrapped, Cheddar, Shelburne Reserve

Wine pairings: Pinot Grigio, Verdelho, Godello

Additional pairings for the cheese, outside of this recipe: corn, cooked black beans, persimmons, most chili peppers, winter squashes such pumpkin or butternut.

To read more of Garrett and Stephanie’s wine pairing recipes, you can purchase their book on Amazon.

Melt BookIf you want to create this pairing at home, you can purchase our 2013 Estate Reserve Sauvignon Blanc in our online store.

Garrett’s blog, Vanilla Garlic, is another place where you can read more of his wonderful culinary creations.

If you try this pairing at home, please share your experience on our Facebook or Twitter!

This recipe should not be reprinted in any physical print media, per the publisher’s stipulations.