Divine Mac and Cheese

Recipe from Bonnie Moore, L’Academie de Cuisine

Serves 4-6

Ingredients:

4 ounces (1/4 pound) macaroni

1 tablespoon Olive Oil

2 tablespoons butter

1 teaspoon minced garlic

1 tablespoon minced shallots

3 cups heavy cream

1/4 teaspoon freshly grated nutmeg

Salt and pepper to taste

1 cup freshly grated AGED Gouda cheese

1/2 cup freshly grated Parmesan cheese

**you can use any aged cheese but it needs to be the harder, grateable version

1. Cook the macaroni in boiling water for about 4 minutes or until the pasta is half-cooked. Drain the pasta and put in small bowl. Add some olive oil to pasta and toss so it won’t stick together.

2. In a medium saucepan over medium heat- melt the butter. Add the shallots, garlic and sweat for 5 minutes- stirring occasionally- being careful not to brown them. Add the cream, bring to a boil and then reduce the heat to simmer. Cook until the cream has reduced by one-quarter and it coats the back of a spoon.

3. Whisk in the grated cheese and cook for a minute or until the cheese is melted and the mixture is smooth. Season with salt, pepper and nutmeg.

4. Add the partially cooked macaroni. Simmer and stir until the mixture thickens and the pasta is cooked.