- 4
- 25 mins
- 45 mins
Ingredients
- 8 oz macaroni or other tube shaped pasta
- 1/2 Tsp coarse salt
- 3 1/2 Tbls Butter
- 1/2 Cup finely chopped shallots
- 2 Tbls Flour
- 1 1/4 Cups dry white wine
- 2/3 Cups Heavy Whipping Cream
- 1 1/2 Cups Gruyere grated
- 1/2 Cup aged gouda **
- 2 Tbls + 1 Tsp minced fresh chives
- 1 Tbls Dijon mustard
- 1/8 Tsp Cayyenne
- 1/8 Tsp Freshly ground nutmeg
- 4 oz crusty sourdough bread - torn into pieces
- ** Note - you can substitute romano, goat gouda or more gruyere for aged gouda.
Preparation
Step 1
Preheat oven to 400 degrees. Cook pasta according to the directions on package in a large pot of boiling water - well salted. until tenter to the bite. 7 -12 minutes, drain.
In a large frying pan over mediun-high heat, melt 2 Tbls butter. Add shallots and cook until light golden, about 3 minutes.
Sprinle 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. stir until each handful is mostly melted before adding more.
Stir in 2 Tbls chives, mustard, 1/4 tsp salt, cayenne and nutmeg. Stir cooked pasta ninto mixture, the pour all into a 2-qt baking dish.
In food processer, pulse bread with 1 1/2 Tbls butter, 1 tsp chives and 1/4 tsp salt until coarse bread crumbs form. Sbrinkle over pasta and bake for 15 - 20 minutes.