Crispy Shallot And Sugar Snap Pea Mac And Cheese

Name: Crispy Shallot And Sugar Snap Pea Mac And Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large shallots, peeled and sliced into 1/4-inch rings; 1/4 - 1/2 cup olive oil; 1 cup elbow macaroni; 1 cup whole wheat elbow macaroni; 2 tablespoons butter; 2 tablespoons all purpose flour; 2 cups milk; 2 cups grated Fontina cheese; 1/2 lb sugar snap peas, stems and strings removed, sliced into 1/2 inch pieces; 1/4 teaspoon smoked paprika (if desired); large pinch cayenne (if desired); 1/2 cup fresh breadcrumbs

Servings: persons

2 large shallots, peeled and sliced into 1/4-inch rings
1/4 - 1/2 cup olive oil
1 cup elbow macaroni
1 cup whole wheat elbow macaroni
2 tablespoons butter
2 tablespoons all purpose flour
2 cups milk
2 cups grated Fontina cheese
1/2 lb sugar snap peas, stems and strings removed, sliced into 1/2 inch pieces
1/4 teaspoon smoked paprika (if desired)
large pinch cayenne (if desired)
1/2 cup fresh breadcrumbs

1
Oil a medium-sized, deep baking dish. Preheat the oven to 350u00b0
2
Pour the olive oil into a small skillet or small saucepan until it reaches a depth of 1 inch. Heat until the oil is shimmery but not smoking. Add the shallots in small batches, taking care not to overcrowd them. Fry, turning occasionally, until brown, adjusting temperature as needed so that shallots fry vigorously but do not burn. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batches. When all shallots have been cooked, allow oil to cool slightly, then strain through a fine-mesh sieve.
3
Cook the macaroni in boiling salted water until just al dente (cook for slightly less time than stated on package directions). Drain, then transfer to a large bowl. Stir in a small amount of the shallot oil to keep the noodles from sticking.
4
In a medium-sized skillet, heat 1 tablespoon of the shallot oil. Add peas and sautee briefly - 3 to 5 minutes - until their color brightens and they're slightly softened but still crisp. Remove from heat.
5
Melt the butter In a 2 quart saucepan, then whisk in the flour. Continue whisking over medium-low heat until mixture begins to have on a nutty aroma - approximately 3 minutes. Gradually pour in milk and stir continually until sauce is thickened and just begins to bubble. Remove from heat and stir in two-thirds of the cheese. Season with salt and pepper.
6
Heat 1/2 tablespoon of the shallot oil in a skillet, and add the breadcrumbs. Stir 1 to 2 minutes until crumbs are thoroughly coated. Remove from heat and stir in 1/3 of the shallot rings.
7
Into the macaroni mix the sauce, peas, spices, and remaining shallots. Flavor with additional salt and pepper if desired. Stir just until combined, then pour into prepared baking dish. Top first with remaining cheese, then with breadcrumb mixture. Bake until bubbly and topping is toasted, approximately 30 minutes. Let rest for 5 minutes before serving.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large shallots, peeled and sliced into 1/4-inch rings, 1/4 - 1/2 cup olive oil, 1 cup elbow macaroni, 1 cup whole wheat elbow macaroni, and more.

Yes, Crispy Shallot And Sugar Snap Pea Mac And Cheese falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!