photograph by Matt Hulsman

Yield: 6-8 servings.

1 pound macaroni, cooked and drained
4 tablespoons butter
3 large shallots, chopped
1½ cups half-and-half
½ pound Fontina cheese
½ pound Emmentaler cheese
½ pound Havarti cheese
½ cup mayonnaise (Duke’s preferred)
1 teaspoon dry mustard
Hot sauce (Texas Pete preferred)
White pepper
1 bunch chopped scallions, including green
1 (12-ounce) jar Mt. Olive roasted red peppers, drained and chopped
1 cup shredded Parmesan cheese

Preheat oven to 350º. Lightly grease a 13 x 9-inch casserole dish. Cook and drain pasta according to package directions.

Melt butter in heavy-bottomed saucepan. Sauté shallots until lightly browned. Add half-and-half and the first three cheeses, stirring occasionally as they melt. Whisk in mayonnaise, mustard, a few shakes of hot sauce, salt, and pepper.

Pour cheese mixture into the pasta, and fold in scallions and red peppers. Put into prepared baking dish and scatter with Parmesan. Bake about 25-30 minutes, until hot and bubbly.

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Wendy Perry is a recipe developer, personal chef, and Franklin County native.