Not Your Mother'S Macaroni And Cheese

• 1 1/2 cups chicken stock
• 1/2 cup dry white wine
• 4 cups heavy cream
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 teaspoons minced shallots
• 4 tablespoons Dijon mustard
• 4 ounces Appenzeller cheese, grated
• 4 ounces gouda cheese, grated
• 4 ounces gruyere cheese, grated
• salt and pepper
• 1 lb fusilli
• 1 tablespoon butter
• 3 ripe tomatoes, peeled, seeded and chopped
• 1 dash cayenne pepper
• 1 dash Worcestershire sauce
• 4 ounces parmesan cheese, grated

1. Butter a large rectangular baking dish and set it aside.
2. Combine the stock and wine, bring to a boil and reduce it to 3/4 cup.
3. bring the cream to a boil and reduce it to 3 cups.
4. Heat the oil in a heavy saucepan.
5. Add the garlic and shallots and cook them until they are soft, 5 to 10 minutes.
6. Add the reduced stock and cream.
7. Whisk in the mustard.
8. Reduce the heat to low and add the cheeses, stirring often until they have melted.
9. Add salt and pepper to taste.
10. Cook the pasta in boiling salted water until al dents.
11. Drain and toss it with the butter.
12. Add the tomato, cayenne and Worcestershire sauce to the cheese mixture and heat the sauce thoroughly.
13. Pour the cheese sauce over over the pasta, tossing well.
14. Transfer to the baking dish.
15. Sprinkle the top with the Parmesan cheese.
16. Broil until the cheese melts and is golden, about 5 minutes.

chicken stock, white wine, heavy cream, olive oil, garlic, shallots, mustard, appenzeller cheese, gouda cheese, gruyere cheese, salt, fusilli, butter, tomatoes, cayenne pepper, worcestershire sauce, parmesan cheese

Taken from www.food.com/recipe/not-your-mothers-macaroni-and-cheese-59734 (may not work)