Mac and Two Cheeses with Caramelized Shallots

November 19, 2008 · 20 comments · Print This Post

in Dinner, Pasta / Grains

Mac and Cheese with Caramelized Shallots

Much like my cookies, I like my Mac and Cheese to be rich, thick, and creamy. This recipe is more like a thin and crispy cookie, but I can still appreciate it for what it is – a quick and easy baked macaroni and cheese dish with good flavors that a lot of people will prefer. The caramelized shallots are really delicious and the addition of hot sauce gives this pasta a unique flare. Truth be told, the goat cheese topping was my favorite part. It’s hard to pass up anything covered in goat cheese though, right? Plus, like most casseroles, it tasted even better on day two.

What I’d like to do next time is utilize the addition of shallots, hot sauce, and the goat cheese topping in my traditional bechamel based macaroni and cheese recipe. That way I’d have all of the sassy flavors in a more substantial and hearty sauce.

Mac and Two Cheeses with Caramelized Shallots
Adapted from the December 2008 issue of Bon Appétit magazine

3 tablespoons butter plus more for baking dish
3 cups sliced large shallots (about 6)
8 oz small elbow macaroni (2 cups)
1 1/4 cups half and half
2 1/2 teaspoons hot sauce (such as Cholula) Note: I used Frank’s Red Hot since that’s all I had.
2 cups (packed) coarsely grated extra-sharp cheddar cheese (about 8 ounces)
1 1/2 tablespoons all purpose flour
2/3 cup crumbled soft fresh goat cheese

Preheat oven to 400°F. Butter 11x7x2-inch glass baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.

Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan.

Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes.

Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.

{ 18 comments… read them below or add one }

1 Nick November 19, 2008 at 8:05 am

Awesome easy recipe Erin! I’m not sure why I never thought to add hot sauce IN my mac and cheese! I also just slather it with hot sauce after it bakes… adding it before just sounds delicious.

Thanks for the ideas!
Cheers,
Nick
http://www.macheesmo.com

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2 Katie November 19, 2008 at 9:14 am

I love grown-up mac and cheese so much better than the classic kiddy stuff. It always surprises me!

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3 Jade November 19, 2008 at 9:50 am

That looks delish! Now I want some good home-made mac n cheese. Kraft=blech! (Annies is ok in a pinch though)!

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4 geeky November 19, 2008 at 10:15 am

Oh! I saw this recipe in Bon Appetite and was thinking about making it myself, but was unsure it would live up to my picky mac & cheese standards. The goat cheese and shallots do sound awesome, but I prefer thick and creamy mac & cheese too.

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5 Maria November 19, 2008 at 10:59 am

I love the addition of shallots!!

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6 Megan November 19, 2008 at 11:36 am

I just watched a mac and cheese competition on Food Network last night! Now you show me this lovely creation. I must have some mac and cheese NOW!

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7 ashley November 19, 2008 at 12:00 pm

Holy cow! My boyfriend would love me if I made this for him! Thanks for the recipe!

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8 robin // caviar and codfish November 19, 2008 at 12:04 pm

Mmmmm…. soo trying this.

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9 Donald November 19, 2008 at 3:51 pm

Wow. I saw this recipe, but I just glanced at it. That is a LOT of shallot. Man.

I’m with you and the bechemel base.

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10 EB November 19, 2008 at 5:56 pm

Ok …. so the bechamel sauce based recipe?

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11 zestycook November 19, 2008 at 9:20 pm

Erin,I love your version of Mac and Cheese – I just did this on Monday well a slight variation but mac n cheese nonetheless. great stuff Erin

zesty

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12 RecipeGirl November 20, 2008 at 8:55 am

I browsed this recipe in my mag just yesterday and thought it looked intriguing. Glad to see it here! Yummy.

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13 Live.Love.Eat November 20, 2008 at 11:18 am

Hi there. I was just clicking away from different blogs and came across yours. Wanted to say hello. This mac n cheese looks outstanding!!!!!! I love the addition of the shallots!

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14 Lys November 22, 2008 at 8:33 pm

Sooo need to try this!!!

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15 farida November 25, 2008 at 12:42 am

Hot sauce in mac and cheese sounds interesting. I am curious as to how it tastes. Great recipe! Thanks for sharing, Erin.

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16 PaniniKathy November 26, 2008 at 12:01 pm

I’m glad to hear you liked this one – I had it flagged in the magazine too! Caramelized shallots have become one of my new favorite things this year :-)

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17 Leah December 9, 2008 at 3:44 pm

i put hotsauce on everything [ no joke ]
and macorni and cheese with hot sauce is my favorite, hot sauce makes everything taste better.

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