Cecil's Mac and Cheese

By cooksalot

Ingredients

• 1 tablespoon olive oil
• kosher salt
• 1 pound garganelli or penne rigate pasta
• 1 pounds shallots, whole and peeled
• 4 cups whipping cream
• 4 cups white cheddar cheese, grated
• 4 cups smoked gouda cheese, grated
• 2 1/2 tablespoons fresh rosemary, chopped
• 2 - 3 teaspoons freshly ground pepper
• 1/4 cup country ham, roughly chopped

Preparation

Step 1

Preheat oven to 375°F.
Bring 4 quarts of water to a boil in a large Dutch oven; stir in olive oil, 1 1/2 tablespoons of salt and pasta; cook according to package directions. Drain well.
While the pasta cooks, in a large skillet over low heat add a few drops of oil and whole shallots. Cook shallots over low heat until shallots begin to fall apart and caramelize, around 15-20 minutes. Once caramelized, remove from skillet and set aside.
Bring cream to a simmer in a medium saucepan over medium heat. Do not boil. Stir in Cheddar and smoked Gouda.
Add rosemary and cook, whisking often, over medium-low heat 2 to 3 minutes or until melted and smooth. Remove from heat.
Whisk in pepper and 1 tablespoon salt.
Stir in pasta, caramelized shallots and ham.
Pour mixture into a lightly greased 3-quart baking dish.
Bake for 30 to 35 minutes or until golden brown and bubbly.
Remove from oven; let stand 10 minutes before serving.