"Must-Go" Mac-n-Cheese with Caramelized Shallots

I've been so happy with Dreamfields low carb pasta. It's just like the real deal. My "must-go" recipes are usually salads or stews, but this recipe is great for blending leftover cheeses. I used some cream cheese, feta, mexican shredded blend, mozzarella, and pepper jack and it was all good. I've done this with brie, parm, ricotta, you name it.

3 tablespoons butter 

3 cups sliced large shallots (about 6) or onions

1 pkg elbow macaroni or any pasta really

1 1/4 cups half and half

2 1/2 teaspoons hot sauce 

2-3 cups coarsely grated/mixed cheeses

1 1/2 tablespoons all purpose flour

Preheat oven to 400°F. Butter/grease/cooking spray a 13 x 9-inch glass baking dish. Melt 3 tablespoons butter in heavy large skillet over medium-high heat. Add shallots; sprinkle with salt and pepper. Cover and cook 5 minutes, stirring often. Reduce heat to medium. Cook, covered, until shallots are deep brown, stirring often, about 6 minutes.

Meanwhile, cook macaroni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain well. Reserve pot. Bring half and half and hot sauce to simmer in same saucepan over medium heat. Toss any shredded cheeses (reserving about 1/2 or so for topping) and flour in medium bowl to coat; add to half and half mixture along with any creamy cheeses. Whisk until sauce is smooth and just returns to simmer, about 2 minutes. Mix in pasta. Season with salt and pepper.

Spread pasta mixture in prepared dish. Top with shallots, then remaining cheese. Sprinkle with pepper. Bake until heated through, about 15 minutes.

9.5 Net Carbs per serving; 12 servings