Pull off the foil and bake, uncovered, for an additional 5 minutes. Cover with aluminum foil and bake until bubbly, about 15 minutes. Transfer the macaroni and cheese to the prepared baking dish and top with the remaining cheese. Fold in the cooked macaroni, an additional 2 cups of cheese and the chives. Stir in 2 cups of the grated cheese and the salt until well combined. Continue to simmer the cream mixture for 1 minute and then remove from the heat. Whisk the egg mixture back into the remaining cream mixture. While whisking constantly, pour about 1/4 cup of the cream mixture into the egg. Whisk simmering cream mixture into the roux. When the butter is foamy, add the flour and whisk over low heat until fully incorporated, about 1 to 1 1/2 minutes, to make a blond roux. Meanwhile, in a large saucepan, melt the butter over medium heat. Add the half and half and cream and bring to a simmer.
Add the shallots and garlic and cook until shallots are translucent, about 3 minutes. In a small saucepan, heat the olive oil over medium heat. Grease a 9-inch square baking dish with butter.īring a large pot of salted water to a boil and cook the macaroni according to package directions. 5 cups grated New York cheddar cheese (about 1 1/4 pounds)ģ tablespoons minced fresh chives Instructions
