Mac and Two Cheeses with Caramelized Shallots

Ingredients for Mac and Two Cheeses with Caramelized Shallots

• 3 tablespoons butter plus more for baking dish

• 350g sliced large shallots (about 6)

• 230g small elbow macaroni (475ml )

• 300ml half cream

• 2 1/2 teaspoons hot sauce (such as Cholula)

• 230g (packed) coarsely grated extrasharp cheddar cheese (about 230g )

• 1 1/2 tablespoons plain flour

• 80g crumbled soft fresh goat cheese

Preheat oven to 204°C. Butter 11x7x2-inch glass baking dish. Melt 45ml butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.

Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan. Bring half cream and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half cream mixture. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper.

Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.

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