Creamy Mac and Cheese

INGREDIENTS

• 8 oz. macaroni
• ½ t. coarse salt
• 3½ T. butter
• ½ cup finely chopped shallots
• 2 T. all-purpose flour
• 1¼ cups dry white wine
• ⅔ cup heavy whipping cream
• 7 oz. gruyère, grated
• 3 oz. aged gouda, grated or romano
• 2 T. plus 1 t. minced fresh chives
• 1 T. Dijon mustard
• ⅛ t. cayenne
• ⅛ t. freshly ground nutmeg
• ¼ loaf French bread, torn into large pieces

DIRECTIONS

1. Preheat oven to 400° F. Cook pasta according to package directions in a large pot of boiling, well-salted water until tender to the bite, 7 to 12 minutes. Drain, but do not rinse.
2. In a large frying pan over medium-high heat, melt 2 tbsp. butter. Add shallots and cook until light golden, about 3 minutes. Sprinkle shallot-butter mixture with flour; cook, stirring often, 1 minute. Add wine and stir, picking up any browned bits from the bottom of the pan. Add cream and stir well. Sprinkle in cheeses, one large handful at a time, stirring until each handful is mostly melted before adding the next. Stir in 2 tbsp. chives, mustard, ¼ t. salt, cayenne, and nutmeg. Stir cooked pasta into cheese mixture; pour all into a 2-qt. baking dish.
3. In a food processor, pulse bread with remaining 1½ T. butter, 1 t. chives, and ½ t. salt until coarse bread crumbs form. Sprinkle bread crumbs over pasta and cheese and bake until top is browned and cheese is bubbling, 15 to 20 minutes.