The buttermilk, cream, and cheddar are nostalgic, while the addition of caramelized shallots and sage add a modern touch.
|Salt and pepper, to taste|
|2||tablespoons olive oil|
|3||large shallots, finely chopped|
|1 1/2||cups buttermilk|
|1||cup heavy cream|
|2||cups shredded sharp cheddar|
|2||cups shredded gruyere|
|1/4||cup chopped fresh sage|
2. Meanwhile, in a large skillet over medium heat, heat the oil. Add the shallots and cook, stirring often, for 12 to 15 minutes or until they caramelize.
3. In a saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the flour and cook, stirring constantly, until smooth. Whisk in buttermilk and cream. Cook, stirring, until the mixture comes to a light boil. Simmer, stirring often, for 3 minutes. Lower the heat add cheddar, gruyere, salt, and pepper.
4. In the pasta pot, melt remaining 1 tablespoon butter over medium heat. Add sage and turn off the heat. Add the cheese sauce, pasta, and shallots. Stir gently but thoroughly. Adapted from cakebatterandbowl.com