Ultimate Mac 'N' Cheese

• 8 ounces cavatappi, macaroni, or other tube-shaped pasta
• 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 gruyere, grated
• 3 ounces aged gouda, grated (see Notes)
• 2 tablespoons plus 1 tsp. minced fresh chives
• 1 tablespoon Dijon mustard
• 1/8 teaspoon cayenne
• 1/8 teaspoon freshly ground nutmeg
• 4 ounces crusty sourdough bread (about 1/4 loaf), torn into large pieces

1. Preheat oven to 400u0b0. Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite, 7 to 12 minutes. Drain, but do not rinse.
2. In a large frying pan over medium-high heat, melt 2 tbsp. 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 from the bottom of the pan. Add cream and stir well. Sprinkle in cheeses, one large handful at a time, stirring until each handful is mostly melted before adding the next. Stir in 2 tbsp. chives, mustard, 1/4 tsp. salt, cayenne, and nutmeg. Stir cooked pasta into cheese mixture, then pour all into a 2-qt. baking dish.
3. In a food processor, pulse bread with remaining 1 1/2 tbsp. butter, 1 tsp. chives, and 1/4 tsp. salt until coarse bread crumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned and cheese is bubbling, 15 to 20 minutes.
4. Note: Nutritional analysis is per serving.
5. You can substitute romano, goat gouda, or more gruyere for the aged gouda.

cavatappi, coarse salt, butter, shallots, flour, white wine, heavy whipping cream, gruyuere, aged gouda, fresh chives, mustard, cayenne, freshly ground nutmeg, crusty sourdough bread

Taken from www.myrecipes.com/recipe/ultimate-mac-n-cheese (may not work)