Ingredients
8 ounces macaroni or other tube-shaped pasta
SAUCE
3 tablespoons butter
½ cup shallots, finely chopped
2 tablespoons all-purpose flour
¾ cup dry white wine
1 ¾ cup heavy cream
7 ounces gruyere, grated
3 ounces aged gouda, grated
2 tablespoons minced fresh chives
1 tablespoon Dijon mustard
½ teaspoon truffle salt
1/8 teaspoon each cayenne and freshly ground nutmeg
TOPPING
4 ounces crusty sourdough bread, torn into large pieces
2 tablespoon butter
1 tablespoon shallots, finely minced
1 tablespoon chives
½ teaspoon truffle salt
Preparation
Prepare topping first - preheat oven to 350. In food processor, pulse bread with butter, shallots, chives and truffle salt until coarse breadcrumbs form. Spread mixture on cookie sheet and toast until crisp and golden, 8 - 10 minutes.
Cook pasta in boiling, well-salted water until barely tender to the bite - 5 minutes. Drain and set aside. In large frying pan over medium heat, melt 3 T butter and sauté shallots until light golden, about 3 minutes. Sprinkle flour over shallot-butter mixture and cook 1 minute, stirring often. Add white wine and stir, scraping up browned bits that may have collected. Add cream, and sprinkle in cheeses, large handful at a time, stirring until each has melted. Stir in chives, mustard, salt, cayenne and nutmeg.
Stir cooked pasta into cheese mixture and pour into 2 quart baking dish. Top with toasted crumbs and serve immediately.
