Makes 6 servings
total time: 55 minutes
Instead of breadcrumbs, this mac and cheese is topped with rich,
pungent caramelized shallots and creamy, crumbled goat cheese.
Ingredients
3 tablespoons butter plus more for baking dish
3 cups sliced large shallots (about 6)
8 ounces small elbow macaroni (2 cups)
1 1/4 cups half and half
2 1/2 teaspoons hot sauce (such as Cholula)
2 cups (packed) coarsely grated extrasharp cheddar cheese (about 8 ounces)
1 1/2 tablespoons all purpose flour
2/3 cup crumbled soft fresh goat cheese Preparation Preheat oven to 400�F. Butter 11x7x2-inch glass baking dish.
Melt 3 tablespoons 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 and half and hot sauce to simmer in same saucepan over medium heat.
Toss cheddar cheese and flour in medium bowl to coat; add to half and half 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.