Creamy Macaroni and Cheese

8 ounces small shaped pasta (mini shells, ditalini, elbows, etc.)
3 tablespoons butter
1 shallot, minced
1 tablespoon flour
1 1/2 cups milk
6 ounces farmhouse cheese (Duhallow, can substitute cream cheese if you can’t find it)
1 teaspoon Dijon mustard
1/2 teaspoon cracked black pepper
pinch of salt
1 generous cup shredded medium cheddar cheese (Red Leicester)
1/2 cup shredded sharp white cheddar (Aged Cheddar or Dubliner)

Cook the pasta to al dente, drain and set aside. In a saucepan or larger sauté pan melt 1 tablespoon of butter over medium-high heat. Add in shallot and sauté for 1-2 minutes until tranlucent. Remove from pan and set aside.

Melt the remaining butter in the pan. Quickly whisk in the flour and continue cooking, whisking continuously for 1 minute until the flour starts to brown. Slowly whisk in the milk. Stir in the farmhouse cheese, mustard, black pepper and salt. Continue to cook over medium heat until thick and creamy, about 5 minutes. Stir in the shallots and then the cheese a handful at a time, allowing it to melt in before adding the next handful. When all the cheese is melted, add the pasta and stir.

Remove from heat and serve.

Tip: To reheat, stir in a tablespoon of milk or half and half for every 1 1/2 cups of macaroni before heating.


Makes 5-6 servings.

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