Not Your Mother'S Macaroni And Cheese - cooking recipe

Ingredients

1 1/2 cups chicken stock
1/2 cup dry white wine
4 cups heavy cream
2 tablespoons olive oil
1 garlic clove, minced
2 teaspoons minced shallots
4 tablespoons Dijon mustard
4 ounces Appenzeller cheese, grated
4 ounces gouda cheese, grated
4 ounces gruyere cheese, grated
salt and pepper
1 lb fusilli
1 tablespoon butter
3 ripe tomatoes, peeled, seeded and chopped
1 dash cayenne pepper
1 dash Worcestershire sauce
4 ounces parmesan cheese, grated

Preparation

Butter a large rectangular baking dish and set it aside.
Combine the stock and wine, bring to a boil and reduce it to 3/4 cup.
bring the cream to a boil and reduce it to 3 cups.
Heat the oil in a heavy saucepan.
Add the garlic and shallots and cook them until they are soft, 5 to 10 minutes.
Add the reduced stock and cream.
Whisk in the mustard.
Reduce the heat to low and add the cheeses, stirring often until they have melted.
Add salt and pepper to taste.
Cook the pasta in boiling salted water until al dents.
Drain and toss it with the butter.
Add the tomato, cayenne and Worcestershire sauce to the cheese mixture and heat the sauce thoroughly.
Pour the cheese sauce over over the pasta, tossing well.
Transfer to the baking dish.
Sprinkle the top with the Parmesan cheese.
Broil until the cheese melts and is golden, about 5 minutes.