Not Your Mother's Macaroni and Cheese

• chicken stock↗1 1⁄2 cups
• dry white wine↗1⁄2 cup
• heavy cream↗4 cups
• olive oil↗2 tablespoons
• garlic clove↗1

  minced

• shallots2 teaspoons

  minced

• Dijon mustard↗4 tablespoons
• Appenzeller cheese↗4 ounces

  grated

• gouda cheese↗4 ounces

  grated

• gruyere cheese↗4 ounces

  grated

• salt and pepper
• fusilli↗1 lb
• butter↗1 tablespoon
• ripe tomatoes↗3

  peeled, seeded and chopped

• cayenne pepper↗1 dash
• dash Worcestershire sauce↗1
• ounces parmesan cheese, grated↗4

Step-by-step instructions

1. 1

   Butter a large rectangular baking dish and set it aside.

2. 2

   Combine the stock and wine, bring to a boil and reduce it to 3/4 cup.

3. 3

   bring the cream to a boil and reduce it to 3 cups.

4. 4

   Heat the oil in a heavy saucepan.

5. 5

   Add the garlic and shallots and cook them until they are soft, 5 to 10 minutes.

6. 6

   Add the reduced stock and cream.

7. 7

   Whisk in the mustard.

8. 8

   Reduce the heat to low and add the cheeses, stirring often until they have melted.

9. 9

   Add salt and pepper to taste.

10. 10

    Cook the pasta in boiling salted water until al dents.

11. 11

    Drain and toss it with the butter.

12. 12

    Add the tomato, cayenne and Worcestershire sauce to the cheese mixture and heat the sauce thoroughly.

13. 13

    Pour the cheese sauce over over the pasta, tossing well.

14. 14

    Transfer to the baking dish.

15. 15

    Sprinkle the top with the Parmesan cheese.

16. 16

    Broil until the cheese melts and is golden, about 5 minutes.