This originally made an appearance in April 2011 as part of my tribute to macaroni and cheese. I made it last Saturday night for a party and it ended up making an appearance last night for dinner. It’s meatless for sure, but it’s not the healthiest meal you are going to encounter on this blog. It is, however, damn good.
The key is mixing your cheese between creamy and bold. Fontina works well, but mozzarella does not because it’s far too stringy. Cheddar makes a nice base, as does havarti, the two I chose to run with for this dish. I also went with a local cheese, Wake Robin Farms Mona Lisa to top it.
Naturally, I took no photos.
Mac & Cheese with Caramelized Shallots
Adapted from Bon Appetit
- 3 tb butter
- 8 shallots, sliced
- 10 oz macaroni
- 1 1/4 cup half and half
- 2 cups diced cheese (one creamy, one sharp)
- 1 1/2 tb flour
- 1 cup goat cheese (or romano, or parmesan)
Preheat oven to 400 and butter an 11x7x2 baking dish.
Melt the butter in a large skillet over medium-high heat. Add shallots and sprinkle with s&p. Cover and cook 5 minutes. Reduce heat to medium and stir. Cook covered until shallots are a deep brown (6 minutes).
Cook pasta and drain.
Bring half and half to a simmer over medium. Mix cheese and flour, and add to the half and half. Whisk until sauce is smooth and returns to simmer. Add pasta and s&p and stir. Spread in baking dish, top with shallots and goat cheese. Bake uncovered for 15 minutes.