adapted from Bon Appetit
3 tablespoons butter, plus more for baking dish
2 cups sliced shallots (about 6 medium sized ones)
8 oz uncooked, small elbow macaroni (2 cups)
1 1/4 cups half and half
2 1/2 teaspoons hot sauce (I CANNOT stress enough how much I love Frank’s Red Hot)
2 cups (packed) coarsely grated extra-sharp cheddar cheese (about 8 ounces)
1 1/2 tablespoons all purpose flour
2/3 cup crumbled soft fresh goat cheese
1. Preheat oven to 400°F. Butter 11 x 7 x 2-inch glass baking dish (I didn’t even know they made baking dishes this size. My 9 x 13 worked just fine thankyouverymuch). Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often.
2. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
3. Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan.
4. Bring half and half and hot sauce to simmer in same saucepan over medium heat.
5. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper.
6. Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.
I loved this and will definitely be making it again soon, especially since I didn’t get very much at the luncheon! Tom hasn’t had it yet, but I did scrape what I could out the dish so he can try it.
Honestly, I was a little cautious with the goat cheese, since it can be overpowering in some things. I had an 8oz package and measured out the 2/3 cup, but I think the next time I will use it all!