Wine Pairings: MAC & CHEESE

Mac & Cheese comes in many different forms with a slew of cheese options. From boxed to hand made, from the powdered stuff to the excellent affineurs, the cheese matters and so does the wine.

For the boxed, Velveeta, or Cheddar-heavy renditions, opt for Pinot Grigio or a Chardonnay that has little to no oak. For reds, go for Merlot, Pinot Noir, or Beaujolais.

For Havarti or Gruyère, serve Chardonnay from Burgundy or the Jura (ask for one that's not in an oxidative style). Riesling or Sauvignon Blanc would also fit the bill. An Oregon Pinot Noir would also be a treat.

If Fontina or Parmesan take center stage, whip out the reds: Nebbiolo (look for Nebbiolo d'Alba, Barbaresco, and Barolo), Sangiovese (Chianti Classico, Rosso di Montalcino, or Brunello di Montalcino), and even a Valpolicella Ripasso or Amarone. The aged and salty side of these cheeses require bigger personalities, and these reds have that in spades.