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For Electric Cooperative Members

8 ounces macaroni
1/2 teaspoon coarse salt (divided), plus more for cooking pasta
3 1/2 tablespoons butter (divided)
1/2 cup finely chopped shallots
2 tablespoons all-purpose flour
1 1/4 cups dry white wine
2/3 cup heavy whipping cream
7 ounces Gruyère cheese, grated
3 ounces aged Gouda cheese, grated
2 tablespoons plus 1 teaspoon minced fresh chives
1 tablespoon Dijon mustard
1/8 teaspoon each cayenne and nutmeg
1/2 cup packaged dry herbed dressing            

Preheat oven to 400 degrees. Cook pasta according to package directions in well-salted water until tender to the bite. Drain, but do not rinse.

In large frying pan over medium-high heat, melt 2 tablespoons of the butter. Add shallots and cook until light golden, about 3 minutes. Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine and stir, picking up any browned bits from the bottom of the pan. Add cream and stir well.

Sprinkle in cheeses, one large handful at a time, stirring until each handful is mostly melted before adding the next. Stir in 2 tablespoons chives, mustard, 1/4 teaspoon salt, cayenne and nutmeg. Stir cooked pasta into cheese mixture and pour all into a 2-quart greased baking dish.

Combine dry dressing with remaining 1 1/2 tablespoons butter, 1 teaspoon chives and 1/4 teaspoon salt. Stir until thoroughly mixed. Sprinkle mixture over top of casserole and bake until top is browned and cheese is bubbling, about 15–20 minutes. Makes 6 servings.

Serving size: 1 large serving spoonful. Per serving: 454 calories, 16 g protein, 24 g fat, 36 g carbohydrates, 601 mg sodium, 80 mg cholesterol

Linda Sanderson Moore, South Plains Electric Cooperative