Recipe by Local Roots recipe contributor, Susan Streit Sherman @cratecooking
4 tablespoons unsalted butter, divided, plus more for baking dish
8 ounces dried elbow macaroni or cavatappi
1/2 pound shallots, trimmed and thinly sliced into 1/8-inch rings (about 4 to 6 large shallots)
2 eggs, lightly beaten
1/2 pound cheddar cheese, grated
1 1/2 cups whole milk
Freshly ground black pepper
1. Preheat oven to 350 F. Butter an 8-inch square baking dish and set aside.
2. Heat a large pot of heavily salted water over high heat until boiling. Cook pasta until just before it’s al dente, otherwise if you cook the pasta all the way it will be mush when it bakes. Drain pasta well. Return pasta to pot and toss with 2 tablespoons butter until melted.
3. Meanwhile, melt remaining 2 tablespoons butter in a 10-inch skillet over medium heat. Add shallots and 2 large pinches of salt. Stir and cover shallots for 5 minutes. Remove lid and continue to cook until shallots are turning golden, stirring frequently, about 7 to 8 minutes.
4. Combine eggs, cheese and milk in a large bowl. Add the pasta and butter to the bowl and toss to combine. Season generously with salt and pepper.
5. Pour pasta mixture into prepared baking dish. Top with caramelized shallots. Bake until custard has just set and shallots and a dark golden brown, about 40 to 45 minutes. Let sit for 15 minutes before serving.