Serves 8
The buttermilk, cream, and cheddar are nostalgic, while the addition of caramelized shallots and sage add a modern touch.
| Salt and pepper, to taste | |
| 1 | pound orecchiette |
| 2 | tablespoons olive oil |
| 3 | large shallots, finely chopped |
| 5 | tablespoons butter |
| 1/4 | cup flour |
| 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 
