What do you like to drink with your mac & cheese?
Hurry, it’s in the oven!
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A younger kabinett
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I think I’d pair it based on the cheese.
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sharp cheddar
Gewurtztraminer, but also a young kabinett
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with shaved white truffles, and Nebbiolo or Champagne!
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Probably most higher acid white wines would do fine, especially Italian and similar whites. Sparkling wine would be easy as well, but that’s true for most food.
Maybe less of a “perfect” match, but I think high acid reds would probably do well, too. Again, especially Italian ones. Chianti, Barbera, Etna Rosso, Rosso di Montalcino, etc.
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I’ve had good experience with Jacquère from Savoie with the assumption that if it works for fondue, it works for mac & cheese.
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Almost anything. Loire Chenin or dry Riesling preferred, but I love those categories in grneral.
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Plus 1!
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Drink a wine you like. It’s not much different than a multi cheese platter.
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Of course it can depend on the cheese, but if creamy enough, a light fruit-forward Pinot.
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I was going to open a Huet Le Mont, but my husband beat me to it and opened a FLX dry Riesling. It paired pretty well, but could have used a little more acidity. Mac & Cheese is one of my faves, so I love seeing all of the suggested wines for future pairings.
If you ever do a Huet let us know how it is!
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@Randy_Bowman has years of experience here…I think he’s more of a stove top guy but maybe this can break him from silence? 
While I love the romantic thought of Swiss wine, I think I’d go with a lean Chablis.
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Another vote for Italian red. I’ve been sipping a Passopisciaro Rosso tonight that would be perfect.
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I usually drink Bordeaux with mac & cheese.
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Assyrtiko would work well. Hi acidity there and underrated
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Good mac and cheese is not subtle. Without prior knowledge or experience, I’d try CNDP or zinfandel, i.e. something that would go toe-to-toe with extreme flavor that also has some fruitiness.
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My go to for that type of dish is an extended maceration white. While other whites with lively acid, like riesling, are a nice contrast with the richness of the dish, it’s a skin contact white with it’s tannins that becomes complimentary.
I haven’t tried red Bordeaux blend as recommended above but will have to do that as I can see that working.
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