1/2 pound pasta (we used penne)

1 tablespoons olive oil

2 large shallots, chopped

1 clove garlic, minced

3 tablespoons butter

1/8 cup all-purpose flour

3/4 cups buttermilk

1/2 cup milk (we buy 2%)

1 cup shredded sharp cheddar cheese

1 cup shredded gruyere cheese

1/2  teaspoon salt

1/8 cup chopped fresh sage

1/4 cup grated parmesan

1/4 cup fresh breadcrumbs

Bring a large pot of water to a boil over high heat. Add pasta and cook 10 to 15 minutes, or until tender and drain.

Heat olive oil over medium heat in a large pan. Add shallots and cook 12 to 15 minutes, stirring frequently, or until caramelized. Add garlic and sauté about one minute.

Meanwhile, melt 2 tablespoons butter in a saucepan over medium heat. Whisk in flour until smooth and cook one minute or until mixture starts to brown. Whisk in buttermilk and milk, and bring to a boil. Reduce heat to low and mix in cheddar cheese, gruyere cheese, and salt. Cook 5 minutes or until cheese is melted and mixture is smooth.

Melt remaining 1 tablespoon butter in a small pan over medium heat. Add sage and turn off heat.

Mix pasta, caramelized shallots, cheese sauce, and crispy sage in a large bowl until well combined.

Pour contents of the bowl into a 7″ x 11″ baking dish. Sprinkle top with grated parmesan and breadcrumbs.

Bake at 350 degrees for 15 minutes.

ENJOY!

Original recipe can be found here.