My blog has moved!

You should be automatically redirected in 6 seconds. If not, visit
and update your bookmarks.

Thursday, January 1, 2009

caramelized shallot mac and cheese

mac and cheese with caramelized shallots

I can't imagine a better way to start the new year than a new mac and cheese recipe, since it's my favorite food group. This one is from December 2008 Bon Appetit, and features goat cheese and crispy sweet shallots as the topping.

Grocery list: butter, 6 large shallots, 8oz dried pasta (elbow or penne), 1 1/4 cup half & half, 2.5 tsp hot sauce, 8oz grated sharp cheddar cheese, 1.5 T AP flour, 2/3 cup crumbled fresh goat cheese.


Thinly slice the shallots (6 large should be about 3 cups).

caramelizing shallots cast iron skillet

Melt 3 T butter in a heavy pan or cast iron skillet. Cook over medium-high heat for 5 minutes, covered, stirring frequently. Then reduce heat to medium and continue to cook until shallots have caramelized (this took another 10 minutes by my count).

caramelized shallots

Remove from heat. Cook the pasta according to package directions, or about 1-2 minutes less than al dente. Drain. Bring half & half to a simmer over medium heat.

cheese and flour for mac and cheese

Toss the grated cheese with flour, then pour into the pan with the half & half. Add the hot sauce. Whisk until smooth and just starting to bubble (another 2 minutes). Season with salt & pepper. Mix the cooked pasta into the sauce, then spread into a buttered baking dish. Top with the caramelized shallots, then sprinkle goat cheese crumbs across top. Bake at 400 degrees until bubbly, 15-20 minutes.


Beana803 said...

Omg! This looks SO good. I love shallots and feta, so it's on!

I know this isn't usually your main focus, but I'm really struggling trying to find healthier food options that taste great. *New year and all* Any ideas?

annabelle said...

I just linked to this on my own blog and WILL be making it soon. Maybe for a lot of people so there isn't the temptation to eat the leftovers for days. Nice work!