Pasta and Cheese with Caramelized Shallots and Crispy Sage
The buttermilk, cream, and cheddar are nostalgic, while the addition of caramelized shallots and sage add a modern touch.
Salt and pepper, to taste
1 pound orecchiette
2 tablespoons olive oil
3 large shallots, finely chopped
5 tablespoons butter
1/4 cup flour
1 1/2 cups buttermilk
1 cup heavy cream
2 cups shredded sharp cheddar
2 cups shredded gruyere
1/4 cup chopped fresh sage
1. Bring a large pot of salted water to boil over high heat. Add the pasta and cook over medium heat, stirring occasionally, for 8 minutes or until the pasta is tender but still has some bite. Drain into a colander.
2. Meanwhile, in a large skillet over medium heat, heat the oil. Add the shallots and cook, stirring often, for 12 to 15 minutes or until they caramelize.
3. In a saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the flour and cook, stirring constantly, until smooth. Whisk in buttermilk and cream. Cook, stirring, until the mixture comes to a light boil. Simmer, stirring often, for 3 minutes. Lower the heat add cheddar, gruyere, salt, and pepper.
4. In the pasta pot, melt remaining 1 tablespoon butter over medium heat. Add sage and turn off the heat. Add the cheese sauce, pasta, and shallots. Stir gently but thoroughly.
Adapted from cakebatterandbowl.com
685 calories, 41.2g fat, 2.2g fiber, 24.8g protein per serving