- 8 ounces cavatappi
- 1/2 teaspoon coarse salt, plus more for cooking pasta
- 3 1/2 tablespoons butter
- 1/2 cup finely chopped shallots
- 2 tablespoons all-purpose flour
- 1 1/4 cups dry white wine
- 2/3 cup heavy whipping cream
- 7 ounces gruyère, grated
- 3 ounces aged gouda, grated
- 2 tablespoons plus 1 tsp. minced fresh chives
- 1 tablespoon Dijon mustard
- 1/8 teaspoon cayenne
- 1/8 teaspoon freshly ground nutmeg
- 1/2 cup panko bread crumbs
Last month I brought you the lower fat Butternut Mac n’ Cheese. Today I’m bringing you the fully monty. This Ultimate Mac ‘n’ Cheese comes from the all new MyRecipes.com cookbook that I’m giving away this week! It includes creamy gouda and gruyère and is topped with a toasted panko. I added in some grilled chicken before baking the dish to complete the meal.
Preheat oven to 400°. Cook the pasta according the the package instructions, adding salt to the water. Cook the pasta for about 8-10 minutes until it is just tender to the bite. It will cook a bit more when you bake it.
In a large pan over medium heat melt 2 tablespoons of butter, add in the shallots and cook for about 3 minutes. Sprinkle the shallots with the flour and mix around, then add in the wine. Stir, scraping any browned bits and then add in the whipping cream. Stir well and then add in the cheese, a handful at a time allowing it to melt in between additions. Stir in the chives, mustard, salt, cayenne and nutmeg. Pour the pasta in with the cheese mixture and stir well to coat. Pour the pasta into a large baking dish. I used individual serving dishes.
Combine the panko with the remaining butter and toss to coat. Add in the remaining chives and a dash of salt and then sprinkle over the top of the pasta. Bake for 15-20 minutes, until the top is brown and cheese is bubbly. Serve immediately.