Do Mac n' Cheese Better!

Sometimes that's just what the kids want...and sometimes it ends up kicking the palate into high taste gear if done right and differently.

I tried it.

You try it.


Ingredients
8 ounces cavatappi, macaroni, or other tube-shaped pasta
1/2 teaspoon coarse salt, plus more for cooking pasta
3 1/2 tablespoons butter
1/2 cup finely chopped shallots
2 tablespoons all-purpose flour
1 1/4 cups dry white wine
2/3 cup heavy whipping cream
7 ounces gruyère, grated
3 ounces aged gouda, grated (see Notes)
2 tablespoons plus 1 tsp. minced fresh chives
1 tablespoon Dijon mustard
1/8 teaspoon cayenne
1/8 teaspoon freshly ground nutmeg
4 ounces crusty sourdough bread (about 1/4 loaf), torn into large pieces

Directions
1. 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.

2. In a large frying pan over medium-high heat, melt 2 tbsp. butter.
Add shallots and cook until light golden, about 3 minutes.
Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute.

Add wine and 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 mostly melted before adding the next.
Stir in 2 tbsp. chives, mustard, 1/4 tsp. salt, cayenne, and nutmeg.

Stir cooked pasta into cheese mixture, then pour all into a 2-qt. baking dish. 3. In a food processor, pulse bread with remaining 1 1/2 tbsp. butter, 1 tsp. chives, and 1/4 tsp. 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.

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About the author: Owner of JamericanSpice. Sharing my journey in the present, from the past or thoughts for my future. Mom of two who loves to travel and read and decipher people.