Friday, December 4, 2009

A Decadent Holiday Side

It's day four of the advent and I thought I would share a recipe that would make a decadent side dish for any holiday party or menu. You really don't need to worry about all of the heavy cream and butter and cheese because it is so rich that a little bit is all you need. The sauce came out just perfect, thick and creamy and gooey. Mmmmm.

Caramelized Shallot and Crispy Sage Macaroni and Cheese
makes 6-8 servings

1 lb orecchiette pasta
2 T olive oil
2 large shallots, chopped
2 cloves garlic, minced
5 T butter
1/4 cup all-purpose flour
1 1/2 cups buttermilk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
2 cups Gruyere cheese
1 t kosher salt
1/4 cup chopped fresh sage

Cook the pasta according to package directions.

Heat olive oil in a large pan over medium heat. Add the shallots and cook 15-17 minutes, stirring frequently until deep golden brown. Add the garlic and cook 1 additional minute. Set aside.

Meanwhile, melt 4 T of the butter in a saucepan over medium heat. Whisk in the flour until smooth and until mixture starts to brown, about 1 minute. Whisk in the buttermilk and cream, and bring to a boil. Reduce heat to low and mix in cheeses and salt. Cook 5 minutes or until cheese is melted and mixture is smooth.

Melt remaining 1 T butter in a small saucepan over medium heat. Add sage, saute 1 minute and turn off heat.

Mix pasta, shallots, cheese sauce and sage in a large bowl and enjoy!

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Sara said...

Mmmm, looks so gooey and delicious! I LOVE mac and cheese. :)

Memória said...

WOAH! This looks so good! Wow. It's so cheesy just like how I like it.

Beatrice said...

I've never used buttermilk in mac and cheese, but it's a great idea -- I'll have to try this!

Anonymous said...

wow! If you'd like to send me the leftovers, my address is...
Twila :)

Kevin said...

That looks so cheesy and gooey and good!