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1
Preheat oven to 350 degrees F. Generously grease a 2-quart casserole; set aside.
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2
Heat the oil in a large nonstick saucepan over medium heat.
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3
Add the shallots and celery and saute for 5 minutes, or until the vegetables are very soft.
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4
Lower the heat and stir in the flour until well incorporated.
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5
Whisk in the hot half-and-half and then the wine.
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6
Cook, stirring constantly, for about 4 minutes, or until the mixture has begun to thicken.
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7
Remove from the heat and beat in the cheeses, stirring until they have melted into the sauce.
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8
Stir in the macaroni and season, to taste, with hot sauce and salt.
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9
Pour the mixture into the prepared casserole.
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10
If using the Parmesan, combine it with the bread crumbs in a small bowl.
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11
Sprinkle the bread crumbs over the macaroni.
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12
Bake for 15 minutes, or until the edges are bubbling and the top is golden.
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13
Serve hot.
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14
Note: To lower the fat in this recipe, replace the half-and-half with 1 1/2 cups nonfat milk plus 1/4 cup nonfat yogurt and the cheeses with reduced-fat cheese.
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15
When lowering fat in a cheese-based recipe, you will often lose flavor, but flavor can be enhanced with the addition of finely minced fresh herbs or chili peppers.
