Not Your Mother's Macaroni And Cheese

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 1/2 cups chicken stock
• 1/2 cup dry wine
• 4 cups heavy cream
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 teaspoons minced shallots
• 4 tablespoons dijon mustard
• 4 ounces appenzeller cheese, grated
• 4 ounces gouda cheese, grated
• 4 ounces gruyere cheese, grated
• salt and pepper
• 1 lb fusilli
• 1 tablespoon butter
• 3 ripe tomatoes, peeled, seeded and chopped
• 1 dash cayenne pepper
• 1 dash worcestershire sauce
• 4 ounces parmesan cheese, grated

Recipe

• 1 butter a large rectangular baking dish and set it aside.
• 2 combine the stock and wine, bring to a boil and reduce it to 3/4 cup.
• 3 bring the cream to a boil and reduce it to 3 cups.
• 4 heat the oil in a heavy saucepan.
• 5 add the garlic and shallots and cook them until they are soft, 5 to 10 minutes.
• 6 add the reduced stock and cream.
• 7 whisk in the mustard.
• 8 reduce the heat to low and add the cheeses, stirring often until they have melted.
• 9 add salt and pepper to taste.
• 10 cook the pasta in boiling salted water until al dents.
• 11 drain and toss it with the butter.
• 12 add the tomato, cayenne and worcestershire sauce to the cheese mixture and heat the sauce thoroughly.
• 13 pour the cheese sauce over over the pasta, tossing well.
• 14 transfer to the baking dish.
• 15 sprinkle the top with the parmesan cheese.
• 16 broil until the cheese melts and is golden, about 5 minutes.