The classic

Get inspired by classic mac and cheese and create this rich and creamy sauce sure to please the entire family. Use whatever cheese you have in your fridge. Once grated, the cheese varieties you use will really give your sauce its own unique character. You can use this recipe as the base for so many different versions of pasta-and-sauce! For a tried-and-true classic, simply toss in some tomatoes, garlic, white wine and fresh herbs.

Cheddar sauce

Preparation: 15 minutes
Cooking time: 15 minutes
4 to 6 servings


60 mL (1/4 cup) butter
1 onion, finely chopped
1 clove garlic, finely chopped
60 mL (1/4 cup) flour
500 mL (2 cups) 35% cream
250 mL (1 cup) milk
15 mL (1 tsp) smoked paprika
15 mL (1 tsp) Dijon mustard
200 g (7 oz) old cheddar, grated
100 g (3 1/2 oz) Parmesan, grated
Salt and pepper


  1. In a pot, melt butter, and sweat the onion and garlic.
  2. Add flour and cook for 1 minute.
  3. Add the cream, milk, smoked paprika and Dijon mustard.
  4. Continually stir while cooking for a few minutes, until the mixture thickens.
  5. Incorporate the grated cheeses, then salt and pepper the mixture. Cook for a few minutes more, until the cheeses have fully melted. Season to taste.

Mushroom madness

Did you know that you can pick mushrooms right here in Quebec? Fall is the ideal time of year to try this outdoor activity, but be sure to educate yourself as to which species are edible, or better yet, get a mushroom expert to accompany you. Depending on the region, you can harvest chanterelles, morels or king boletus — what a treat! Once back in your kitchen, clean your finds and add these delectable bites to a cream-and-white- wine sauce.

Cream and mushroom sauce

Preparation: 10 minutes
Cooking: 30 minutes
4 to 6 servings


250 mL (1 cup) dehydrated wild mushrooms (boletus, chanterelles, morels…)
Boiling water, adequate quantity
15 mL (1 tbsp.) olive oil
15 mL (1 tbsp.) butter
30 mL (2 tbsp.) French shallot, thinly sliced
10 mL (2 tsp.) garlic, minced
250 mL (1 cup) white wine
500 mL (2 cups) 35% cooking cream
180 mL (3/4 cup) demi-glace or 360 mL (1 1/2 cups) veal stock, reduced to half
Salt and freshly ground black pepper
125 mL (1/2 cup) fresh Parmesan, shaved


  1. In a bowl, pour boiling water over the mushrooms, to immerse them completely.
  2. Let swell for about 30 minutes, stirring occasionally.
  3. Drain.
  4. If needed, cut big pieces in halves or in quarters.
  5. In a saucepan, heat the oil and the butter over medium-high heat.
  6. Sweat the shallot for 1 to 2 minutes.
  7. Add the mushrooms and garlic; brown for 1 to 2 minutes.
  8. Add the white wine and reduce by one third.
  9. Add the cream and demi-glace.
  10. Simmer for about 15 minutes, or until desired consistency. (If needed, thicken the sauce with a spoonful of cornstarch dissolved in a bit of lukewarm water.)
  11. Season with salt and pepper.
  12. In a large stew pot, place the sauce and the pasta.
  13. Heat up over medium heat for 2 to 3 minutes, stirring occasionally.
  14. Divide among plates, garnish with Parmesan shavings and serve.

Express sauce

Fettuccine Alfredo is an Italian classic loved by all! Plus, it’s so simple to make: Just a few ingredients and a bit of your time is all you need. The secret to a good Alfredo sauce is just the right amount of pepper and some top-quality, freshly grated Parmesan cheese!

Alfredo sauce

Preparation: 15 minutes
Cooking: 15 minutes
4 servings


500 g (1 lb.) fresh fettucine
80 mL (1/3 cup) salted butter
2 garlic cloves, minced
2 green onions (white part only), finely sliced
60 mL (1/4 cup) white wine
250 mL (1 cup) 35% cream
250 mL (1 cup) Parmesan cheese, grated
Salt and freshly ground black pepper


  1. Melt the butter in a skillet over medium-low heat.
  2. Add the garlic and onions.
  3. Add the white wine and reduce.
  4. Add the cream and cheese and simmer gently.
  5. Mix well and season with salt and pepper.
  6. Once the pasta is cooked, reserve 1 or 2 ladles of the pasta cooking water to mix with the cream mixture if required.
  7. Drain the pasta well and add to the cream mixture in the skillet.
  8. Mix thoroughly to coat all the pasta.
  9. If necessary, stir in some of the reserved pasta water.
  10. Adjust the seasoning.

What to drink with this trio of sauces?

Cheese sauce: A dry Chardonnay with notes of fruits and spices, like Le Bonheur, is the perfect balance to the cheese’s intensity and texture. The dish’s creamy richness will marry well with this mellow, yet slightly robust, white.

Cream and mushroom sauce: To really highlight the robust and refined mushroom flavours, a well reputed product, such as Roederer Estate Brut Anderson Valley sparkling wine, is called for. This bubbly’s toasted and milky notes and its refreshing acidity will bring balance to the dish’s richness.

Alfredo sauce: Rapitalà is the perfect choice to add a bit of character to this simple recipe. Its aromas of white flowers, and its fatty texture will delicately envelop the cream’s rich flavours.

These dry wines boast balanced acidity and a full-bodied texture. They are characterized by their intense spice, toast, vanilla or exotic fruit aromas. They are great served with pasta, salmon, seafood, and white meats in a creamy sauce.

Photos: David De Stefano