1 Lb Whole Wheat Elbow Macaroni – cooked and drained
Sea Salt – use generously for the water
2 cups Almond Milk
12 oz – 4 cups Gruyère Cheese – Shredded
1 cup – 4 oz White Cheddar
½ cup White Wine – we used a buttery Chardonnay
8oz Sour Cream
Sea Salt and White Pepper – to taste
FOR THE BREADCRUMB TOPPING:
4 tbsp Butter
1 cup dry Whole Wheat Bread Crumbs – finely ground
¼ cup Parmesan Cheese – grated
4-5 Thyme Sprig – leaves removed – keep a few fresh leaves for decoration
Preheating to 350 degrees.
Lightly butter a large baking dish and set aside.
Cook the macaroni in plenty of salted boiling water until becomes al dente. Drain pasta
In the meantime heat milk in a large sauce pan or pot over low heat. Add the Gruyère cheese and continue to stir until melted. Remove from heat stir in the cheddar the white wine and sour cream. Season with salt and freshly ground white pepper.
Fold in pasta and gently stir until completely mixed. Pour mixture into the baking dish.
Melt butter in a small sauce pan and stir in breadcrumbs and toast until light golden in color. Add the Parmesan cheese, thyme leaves and sprinkle over the top of your macaroni.
Bake for about 25 to 30 minutes or until nice deep golden and crisp on top.