Jewelry box mac and cheese recipe

Ingredients

• 1 pound short pasta, such as elbow macaroni, penne, or shells
• 2 tablespoons unsalted butter
• ¼ cup finely diced shallots (about 2 small shallots)
• 2 cloves garlic, finely minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• ½ cup heavy cream
• 1½ cup shredded cheddar cheese
• 1½ cup shredded Havarti cheese
• ½ cup freshly grated Parmesan cheese, divided
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper, or to taste
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 cup Italian breadcrumbs

1. Preheat the oven to 400°F.
2. Cook the pasta according to package instructions. Drain and set aside.
3. In a large saucepan over medium heat, melt the butter. Add the shallots and garlic, stirring frequently to avoid burning the garlic. Cook until the shallots are translucent, 3 to 4 minutes.
4. Sprinkle the flour into the saucepan. Stir constantly with a wooden spoon until the flour has been fully incorporated into the shallots and garlic, about 1 to 2 minutes.
5. Slowly pour in the milk and heavy cream, and whisk to combine. Bring to a boil, then reduce the heat to medium-low.
6. Whisk in all of the shredded cheddar and Havarti cheeses, along with ¼ cup of the Parmesan cheese. Whisk in the salt, black pepper, cumin, and dried oregano to combine. Continue to whisk until the cheeses have melted. Remove from the heat.
7. Pour the cheese sauce over the cooled pasta, and stir to combine. Transfer to a 9 × 13-inch casserole dish. Sprinkle the breadcrumbs and the remaining Parmesan cheese over the mixture.
8. Bake for 30 minutes, or until the top has browned nicely and the cheese sauce is bubbling.
9. Let cool slightly before serving.