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Macaroni and cheese
You would never guess that the complexity and more adult flavors of this macaroni
and cheese did not come out of the oven

Ingredients
8 ounces cavatappi, macaroni, or other tube shaped pasta
1/2 teaspoon House salt + 1/4 cup for cooking pasta
2 tablespoons butter
1/2 cup finely chopped shallots
2 tablespoons flour
1 1/4 cups dry white wine, like Sauvignon blanc
2/3 cup heavy cream
8 ounces grated Gruyere
4 ounces grated aged gouda
2 tablespoons minced chives
1 tablespoon Dijon mustard
1/8 teaspoon cayenne, then more to taste
1 whole nutmeg

Method
Bring a large pot of water to the boil. Slowly add 1/4 cup salt followed by the pasta.
Cook until the pasta is al dente, 9 to 11 minutes

Meanwhile, in a large frying pan over medium high heat, melt 2 tablespoons butter.
Add shallots and cook until light golden, about 3 minutes. Sprinkle shallot-butter
mixture with flour; cook, stirring often, 1 minute. Add wine and stir, picking up any
browned bits (fond) from the bottom of the pan. Whisk in the cream. Sprinkle in
cheeses, one large handful at a time, stirring until each handful is mostly melted
before adding the next. Stir in chives, Dijon, 1/4 teaspoon salt, cayenne, and 1 nutmeg
grated on a rasp 6 to 8 times.

Drain pasta, reserving 1 cup of the cooking liquid. Do not rinse the pasta

Add the hot pasta to the cheese sauce and stir until thoroughly combined. If desired,
add a bit of the cooking liquid 1/4 cup at a time to thin the sauce to the desired
consistency

Serve Macaroni and cheese hot. Leftovers, if there are any, keep, covered and
refrigerated up to 3 days