½ lb. Dry elbow macaroni, small
1T. Kosher salt
2 Small shallots, minced
2 Green onions, minced
2 Garlic cloves, Minced
¼ C. Brined capers

Bring 2 qt. cold, fresh water to a boil, add salt and pasta. Cook for 6 minutes, then drain.
Put pasta, shallot, onion, garlic and capers in a casserole gently stir to mix.

Sauce

4T. Butter, clarified
4T. Flour, all-purpose or bread
1 Pt. Heavy cream
½ C. White wine, dry
½ lb. Sharp cheddar cheese, grated
1t. Kosher salt
1t. White pepper
1t. Nutmeg, fresh grated

Melt butter over medium heat, whisk in four then cook for 3 minutes, stirring constantly to blend and keep from burning.

Add about a quarter of the cream to the roux, whisk until smooth before slowly whisking in the rest of the cream. Add the wine and whisk to incorporate before adding ¾ of the cheese. Remove from heat once the sauce is smooth.

Stir seasoning into sauce before combining with macaroni; sprinkle the remaining cheese over top of the casserole and bake for 45 minutes in a 350˚ preheated oven.

Remove from oven, cover with foil and let rest for 15 minutes before serving.
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