Recipes

1. Bring a large pot of salted water to a boil. Cook pasta in boiling water, stirring occasionally, and cooking according to package directions. 
2. Meanwhile in a separate sauce pot, melt butter over medium heat. Stir in flour, salt, and pepper and cook for about 5 minutes, mix continuously.
3. Slowly pour milk and champagne into the sauce pot while stirring until mixture is smooth and starting to gently boil, about 3-5 minutes. Add cheeses one at a time until fully incorporated and stir until all the cheeses are fully melted and well combined. Try it and season again with salt, pepper, garlic or any other seasonings you like.
4. Pour cheese sauce over drained pasta and stir gently until cheese sauce covers all the pasta. Top with Yancey’s Fancy Champagne Cheese and any other remaining cheeses. Serve immediately.

Notes: For a smooth sauce make sure the flour and butter mixture (roux) are cooked well and not grainy before adding the cream, milk and cheeses. Add garlic or any other seasonings to make it your own. If you like a crunchy top add some panko breadcrumbs and bake at 350°F until brown and bubbly.