Mac and Two Cheeses with Caramelized Shallots

Ingredients for Mac and Two Cheeses with Caramelized Shallots

• 3 tablespoons butter plus more for baking dish

• 350g sliced large shallots (about 6)

• 230g small elbow macaroni (475ml )

• 300ml half cream

• 2 1/2 teaspoons hot sauce (such as Cholula)

• 230g (packed) coarsely grated extrasharp cheddar cheese (about 230g )

• 1 1/2 tablespoons plain flour

• 80g crumbled soft fresh goat cheese

Preheat oven to 204°C. Butter 11x7x2-inch glass baking dish. Melt 45ml butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.

Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan. Bring half cream and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half cream mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper.

Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.

Avvertenza

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