Prepare to elevate your mac and cheese game with this irresistible gourmet twist that will make your taste buds dance! Imagine creamy, rich cheese sauce coating perfectly cooked pasta, topped with golden, melt-in-your-mouth caramelized shallots that add a luxurious depth of flavor. This isn't just another mac and cheese recipe - it's a culinary experience that transforms a classic comfort food into a restaurant-worthy dish you can create right in your own kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 1 cup shredded cheddar cheese
- 1 cup shredded Gruyère cheese
- 2 shallots, sliced
- 2 tbsp butter
- 2 cups milk
- 2 tbsp flour
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients: slice shallots thinly, measure out cheeses, and have all other ingredients ready.
- In a large skillet, melt butter over medium heat. Add sliced shallots and cook slowly, stirring occasionally, until they become golden brown and caramelized, approximately 10-12 minutes. Remove shallots and set aside, keeping them warm.
- In the same skillet, sprinkle flour over the remaining butter and whisk to create a roux. Cook for 1-2 minutes to remove raw flour taste.
- Gradually pour in milk, continuously whisking to prevent lumps. Simmer the mixture until it thickens and becomes smooth, about 3-4 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes.
- Reduce heat on the milk mixture and add cheddar and Gruyère cheeses, stirring until completely melted and creating a smooth cheese sauce.
- Drain pasta and return to pot. Pour cheese sauce over pasta, stirring to ensure even coating. Season with salt and pepper to taste.
- Transfer mac and cheese to serving dishes, top with caramelized shallots, and serve immediately while hot and creamy.
Tips
- Patience is key when caramelizing shallots - cook them slowly over medium-low heat to develop their sweet, rich flavor without burning.
- Whisk continuously when making the roux and adding milk to prevent lumps and ensure a smooth, creamy sauce.
- Use freshly grated cheese for the best melting quality and flavor - pre-shredded cheese often contains anti-caking agents that can affect texture.
- For extra richness, you can substitute some milk with heavy cream.
- Don't overcook the pasta - aim for al dente, as it will continue to cook slightly when mixed with the hot cheese sauce.
- Serve immediately for the creamiest, most luxurious mac and cheese experience.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 22g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 85mg
