Recipe by Manami
Sunset Magazine, Jan 2007. This has got to be . . . . ! Just make this sort of thing once in a blue moon and enjoy! My friend, Kerline, makes this only for family reunions, such as Thanksgiving and Christmas.
Top Review by NurseJaney
DH said "Let's have mac and cheese tonight". Having seen this in reviews today, AND having gruyere AND aged cheddar, (no gouda) -- AND loving shallots -- I thought this was a cinch !!! WELLL-- he was planning on old tried and true creamy mac with CHEDDAR cheese -- but accepted this variation nobley -- I thought is was a neat alternative. The DGK would not like this so far from "the blue box" -- but i really like it !! Have enough for 2 more meals !! Thanks for posting, Manami !!
- 8 ounces rigatoni pasta or 8 ounces shell pasta or 8 ounces penne or 8 ounces other tube shaped pasta
- 1⁄2 teaspoon coarse salt
- fresh ground black pepper, to taste
- 3 1⁄2 tablespoons butter or 3 1⁄2 tablespoons margarine
- 1⁄2 cup finely chopped shallot
- 2 tablespoons all-purpose flour
- 1 1⁄4 cups dry white wine
- 2⁄3 cup heavy whipping cream
- 7 ounces gruyere, grated
- 3 ounces aged gouda cheese, grated
- 2 tablespoons minced fresh chives
- 1 teaspoon minced fresh chives
- 1 tablespoon Dijon mustard
- 1⁄8 teaspoon cayenne pepper or 1⁄8 teaspoon red crushed red pepper flakes
- tabsaco hot sauce (optional)
- 1⁄8 teaspoon freshly ground nutmeg
- 4 ounces crusty sourdough bread, torn into large pieces (about 1/4 loaf)
Directions See How It's Made
- Preheat oven to 400°.
- Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite, 7 to 12 minutes.
- Drain, but do not rinse.
- In a large frying pan over medium-high heat, melt 2 tablespoons butter.
- Add shallots and cook until light golden, about 3 minutes.
- Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute.
- Add wine; stir, picking up any browned bits from the bottom of the pan.
- Add cream and stir well.
- Sprinkle in cheeses, one large handful at a time, stirring until each handful is almost melted before adding the next.
- Stir in 2 tablespoons chives, mustard, 1/4 teaspoons salt, cayenne pepper or red pepper flakes, and nutmeg.
- Stir cooked pasta into cheese mixture, then pour all into a 2-qt. baking dish.
- In a food processor, pulse bread with remaining 1 1/2 tablespoons butter, 1 teaspoons chives, and 1/4 teaspoons salt until coarse bread crumbs form.
- Sprinkle bread crumbs over pasta and cheese and bake until top is browned and cheese is bubbling, 15 to 20 minutes.