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.
Original recipe can be found here.