Here is what you will need
Please note that I doubled this recipe for my family. The pictures above are of the doubled recipe.
Grownup Mac & Cheese
8 oz. cavatappi (can use macaroni)- I used mini Penne
3 1/2 Tbs. butter (divided)
1/4 cup finely chopped shallots
2 Tbs. flour
1/2 cup dry white wine
3/4 cup chicken broth
2/3 cup heavy whipping cream
7 oz. grated gruyere (I used Fontina which was delicious also)
3 oz. grated aged gouda, smoked gouda or romano (I went with smoked gouda...because I'm obsessed with it)
2 Tbs. minced fresh chives
1 Tbs. Dijon mustard
1/2 tsp. coarse salt (divided)
1/8 tsp. cayenne (more if you like it spicy!)
1/4 tsp. nutmeg
4 oz. (1/4 loaf) crusty sourdough bread, torn into large pieces
Preheat oven to 400.
Cook pasta until al dente in salted water, drain but do not rinse.
In large frypan, melt 2 Tbs. of the butter over medium-high heat. Add the shallots and cook until they're light golden - about 3 minutes. Sprinkle in the flour and cook & stir another minute. Add wine & broth, then cook & stir, scraping up the yummy browned bits. Add cream, stir well. Add the grated cheeses, one handful at a time, stirring each handful until melted. Stir in the chives, mustard, 1/4 tsp. of the salt, the cayenne & nutmeg. Stir pasta into this mixture, and dump it all into a 2-qt. baking dish.
Place the broken sourdough pieces, the remaining 1 1/2 Tbs. butter and the remaining 1/4 tsp. salt into a food processor. Pulse until it becomes coarse crumbs. Sprinkle this on top of the pasta, pop it into the oven, and bake 20 minutes until bread is lightly brown & crunchy and cheese is bubbly.
Source: Jen P.
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