Bring a large pot of water (slightly salted) to a boil. Add the pasta, stirring to avoid it from clumping together. Once the water returns to a boil, set your timer. The pasta I used suggested 8-10 minutes. I cooked mine for 7 minutes and it was a little less cooked than el dente. Stir occasionally as the pasta is boiling to keep it separate.

Drain the pasta in a colander and let cool in the sink. Use a large spoon and gently toss to keep the pasta from clumping together.

Melt the butter in a large saucepan over medium low heat. Add the shallots and cook till their translucent (approximately 2 minutes). Add the garlic and cook an additional 30 seconds or so. Don’t let the garlic brown.

Add the flour and whisk to create the roux. Whisk until you have no clumps of flour. Let the roux bubble in the saucepan for 3 minutes.

Slowly add 1 cup of milk at a time. Continue whisking to avoid clumps. Don’t add more milk until the sauce has thickened. You want the sauce to coat your whisk.

Slowly add the ¾ of each cheese to the sauce, whisking constantly. Turn the heat down or off if the sauce starts to thicken too much.

In a large bowl, add the cheese sauce to the cooked pasta.

Add the last ¼ of the Tillageo to the pasta and cheese sauce. Delicately stir.

You can prepare to this point up to a day ahead.

Preheat oven to 400 degrees.

Pour pasta with cheese sauce into your baking dish of choice.

Top macaroni and cheese with the leftover ¼ of the Gruyere and Cheddar.

Place dish or dishes on to baking sheet lined with parchment paper.

Bake for 20 minutes. The top should turn golden brown. If it doesn’t, place under the broiler to get a golden brown crust.