MAC AND TWO CHEESES WITH CARAMELIZED SHALLOTS© copyright Marci Arthur

 

Instead of breadcrumbs this mac and cheese is topped with rich, pungent caramelized shallots and creamy, crumbled goat cheese.

 

3 tablespoons of butter plus more for baking dish

 

3 cups sliced large shallots

Sea salt and freshly ground black pepper

8 ounces small elbow macaroni (2 cups)

1-1/4 cups half and half

2-1/2 teaspoons Dat’l sauce

2 cups (packed) coarsely grated extra sharp Cheddar cheese

1-1/2 tablespoons all purpose flour

2/3 cup crumbled soft good goat cheese

 

1. Preheat oven to 400 degrees.  Butter an 11 x 7-inch glass baking dish.  Melt 3 tablespoons of butter in a heavy, large skillet over medium-high heat.  Add shallots; sprinkle with salt and pepper.  Cover and cook for 5 minutes, stirring occasionally.  Reduce heat to medium.  Cook, covered, until shallots are deep golden brown, stirring every minute or so, for 6 minutes.
2. Meanwhile, cook macaroni in large saucepan of boiling, salted water until just tender, but still firm to bite, stirring occasionally; drain well.  Reserve pan.  Add half and half to pan and hot sauce to a simmer over medium heat. 
3. Toss cheddar cheese and flour in a medium bowl to coat; add to half and half mixture in pan.  Whisk until sauce is smooth and just returns to simmer, about 2 minutes.  Mix in drained pasta and stir to combine well.  Season with salt and pepper to taste.
4. Spread pasta mixture into prepared baking dish.  Top with shallots, then goat cheese.  Sprinkle with pepper.  Bake for 15 minutes.

 

EQUIPMENT NEEDED:             Measuring cups – wet & dry     Cutting board

Sharp knife                   Measuring spoons                  11 x 7-inch baking dish

Medium skillet              Medium bowl                          Wooden spoon

Flat whisk                     Medium saucepan