1 lb orecchiette pasta
2 T. olive oil
2 large shallots, chopped
2 cloves garlic, minced
5 T. butter
1/4 C. all-purpose flour
1 1/2 C. buttermilk
1 C. heavy cream
2 C. shredded sharp cheddar cheese
2 C. Gruyere cheese
1 tsp. kosher salt
1/4 C. chopped fresh sage

Cook the pasta according to package directions. Heat olive oil in a large pan over medium heat. Add the shallots and cook 15-17 minutes, stirring frequently until deep golden brown. Add the garlic and cook 1 additional minute. Set aside. Meanwhile, melt 4 T. of the butter in a saucepan over medium heat. Whisk in the flour until smooth and until mixture starts to brown, about 1 minute. Whisk in the buttermilk and cream, and bring to a boil. Reduce heat to low and mix in cheeses and salt. Cook 5 minutes or until cheese is melted and mixture is smooth. Melt remaining 1 T. butter in a small saucepan over medium heat. Add sage, sauté 1 minute and turn off heat. Mix pasta, shallots, cheese sauce and sage in a large bowl and enjoy!