Going Weak In The Knees

There are some dishes that get me excited. There are others that make me hum with happiness. Then there are those that make me swoon and go weak in the knees. This is one of those, dear readers. And I don't say this lightly. Ok, so maybe you have to be a mac n cheese fanatic like myself (but then, aren't most people?!), because this is hardcore, folks. I'm only sorry that I didn't make this dish earlier on in my pregnancy, because it'll be pretty hard to justify eating this after the baby, when I need to be focused on eating right to lose weight. So to make up for lost time, I've already made this dish twice in the last month, and plan to make it as often as possible till I deliver! I was planning to share another dessert recipe with you in this post, but I feel obliged to make you aware of this particular pasta recipe, for which I owe all thanks to Kerstin of Cake, Batter, And Bowl. Girl, I could kiss you! But fear not, I won't, because that would be weird.

For those of you who are currently going through pregnancy, or those of you who remember your preggers days, was there any food that you let yourself indulge in, that you normally wouldn't have?

Sage is such a beautiful herb, isn't it? Those fluffy, soft leaves pack a real punch of unique flavor.

Caramelized Shallots & Crispy Sage Mac & Cheese (original recipe here)
Serves 2-3

Click here for printable recipe

Ingredients:
Half a 1 lb box of your favorite small pasta (I don't remember what mine were called!)
1 tbsp olive oil
2 shallots, sliced
2 cloves minced garlic
4 tbsp butter
2 tbsp all purpose flour
1 cup buttermilk
1/2 cup heavy cream
Splash of whole milk (optional)
1 cup shredded sharp cheddar cheese
1 cup shredded gruyere cheese (I used smoked gruyere which was super-nummy)
1/2 tsp salt (or less, to taste)
Freshly ground black pepper to taste
Handful of chopped fresh sage

Method:
1. Heat olive oil + 1/2 tbsp of butter in a frying pan over medium-low heat. Add shallots and saute till caramelized, for about 15-17 mins. Add garlic and saute for another min. Keep aside.

2. Melt 2.5 tbsp of butter in a saucepan over medium heat. Add the flour and whisk for a min until mixture comes together and starts to brown. Pour in the buttermilk and cream. Bring to a boil.

3. Reduce heat to low, then mix in the cheeses, a small handful at a time, stirring continuously till fully incorporated and smooth. Taste to check how salty it is - add salt if needed. Sprinkle in the ground pepper. If mixture looks too thick, you can add a splash of milk (I usually do). Turn off the heat and keep aside.

4. Cook your pasta per the instructions on the box. Once pasta is cooked, drain completely and add it directly into the saucepan with the cheese sauce. Mix in the caramelized shallots. Stir together well.

5. Melt the remaining tbsp of butter in a small saucepan and add the chopped sage to it. It'll only take a minute to crisp up so keep an eye on it, swirling it around, making sure it doesn't burn (happened to my first batch!). Immediately put it into the mac n cheese mixture, stirring to combine. Serve right away. Tastes just as good the next day too, but it's a risk - because you might find yourself sleepwalking to the fridge in the middle of the night to finish it off!


Verdict: I really wish I had better pics of this dish for you. It deserves a better photographer than me. Ideally, I wish I had it displayed on a pedestal, heavenly light streaming down onto it, and the soundtrack from Chariots of Fire playing in the background! And another thing - is there anything that sounds more delectable than the gloopy-gloop noises you make as you stir pasta into cheese sauce?! Me thinks not. Just try it. Preferably with a wooden spoon. It's where the seduction begins with this dish. And now I think I've said enough about this dish. It took me long enough to make it, even though it's been on my "must try" list for a very long time, but hopefully you won't make that same mistake. I'll be submitting it to Ruth of Once Upon A Feast for her next Presto Pasta Nights round-up. It's great to have a venue where I can share my predilection for ooey-gooey pasta.


My blogger buddy, Malar of Kitchen Tantra, was kind enough to give me an award last week - thanks for helping me start the new year off with a smile, Malar! I like the pic representing all us foodie females, strutting along, arm-in-arm. Can I be the one in red?! I'd like to share this with some of my favorite blogger gals, who have supported me through this past year:

• 5 Star Foodie
• Joanne of Eats Well With Others
• Cathy of Accountants Can Cook?
• Duchess from Rose Tea Cottage
• Yasmeen from Health Nut