In large, heavy bottomed saucepan, over medium/low heat, melt butter. Add shallots and cook 4 minutes. Do not brown. Reduce heat to low. Mix in flour. Cook 4 minutes. Increase heat to medium/high. Add the chicken stock.
Bring to a boil. When thick, smooth and boiling, slowly mix in half and half. Bring to a boil again. When boiling, add cheddar and parmesan cheese and reduce heat. Mix until cheese is thoroughly melted.
Mix in the cooked pasta. Spoon into casserole dish and cover with topping. If mixing hot pasta with hot sauce, just brown under the broiler and serve. Can also bake at 375 for 20-30 mins and then brown under broiler.
Originally Submitted
12/8/2010
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