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)
Salt
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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Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
