Mac and Two Cheeses with Caramelized Shallots

Amazing! The goat cheese makes it so creamy and shallots (and onions that I added) are the perfect topping.

December 2008, Bon Appetit

Prep: 40 minutes
Total: 55 minutes
6 Servings

3 tbsp butter plus more for baking dish
3 c sliced large shallots (about 6) I didn't have enough so I added onions
8 oz small elbow macaroni (2 c)
1 1/4 c. half and half
2 1/2 tsp hot sauce (such as Cholula) I only got a hint of this, I'll add a little more next time.
2 c. (packed) coarsely grated extra sharp cheddar cheese (about 8 oz)
1 1/2 tbsp all purpose flour
2/3 c. crumbled soft fresh goat cheese

Preheat oven to 400. Butter 11x7x2-inch glass baking dish. Melt 3 tbsp butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.
Meanwhile, cook macaroni in large saucepan of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pan.
Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss cheddar cheese and flour in medium bowl to coat; add to half and half mixture. Whisk until sauce is smooth and just returns to simmer about 2 minutes. Mix in pasta. Season with salt and pepper.
Spread pasta mixture in prepared dish. Top with shallots, then goat cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.