(Francesca Borgognone)
Three cheeses and a kick of spice makes this comfort favorite a whole new story. For the ultimate trio, combine any two sharp cheeses, in this instance, two bold Irish Cheddars, with a smoother Gouda. When blended together, they make for a creamy, cheesy, spicy dream — one spoonful will just not do the trick.
Cook Time:
Prep Time:15 min
Total Time:45 min
Servings: 8
Ingredients:
6 tablespoon unsalted butter, divided, plus more for greasing
1 1/2 cup sliced shallots
1 1/2 pound shell pasta
1 cup shredded Kerrygold Aged or other medium-sharp Cheddar
1 cup shredded Kerrygold Vintage or other sharp Cheddar
1 cup shredded smoked Gouda
1/2 cup all-purpose flour
1 1/4 cup half and half
2 tablespoon hot sauce
1 cup plain breadcrumbs
Preparation:
Preheat oven to 400 degrees.
Butter a deep baking dish.
Melt 3 tablespoons butter in heavy large skillet over medium-high heat and add the shallots.
Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
At the same, bring water to a boil and cook pasta until al dente.
Mix the cheeses together in a large bowl and coat with flour, put 1 cup aside for topping. In a small saucepan, bring the half and half to a simmer, add the hot sauce and 2 cups of cheese, stir occasionally for 3 minutes or until the cheese becomes soft and creamy. Remove from the heat and place in baking dish.
Melt 2 tablespoons of butter in heavy large skillet over medium-high heat. Add the breadcrumbs; toss. Stir until golden, about 2 minutes. Top the macaroni with a layer of shallots, then the leftover cheese, and top with breadcrumbs. Drizzle the remaining tablespoon of butter on top and then put into oven for 25-30 minutes.
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