INGREDIENTS
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8 ounces cavatappi, macaroni, or other tube-shaped pasta
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1/2 teaspoon coarse salt, plus more for cooking pasta
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3 1/2 tablespoons butter
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1/2 cup finely chopped shallots
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2 tablespoons all-purpose flour
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1 1/4 cups dry white wine
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2/3 cup heavy whipping cream
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7 ounces gruyère, grated
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3 ounces aged gouda, grated (see Notes)
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2 tablespoons plus 1 tsp. minced fresh chives
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1 tablespoon Dijon mustard
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1/8 teaspoon cayenne
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1/8 teaspoon freshly ground nutmeg
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4 ounces crusty sourdough bread (about 1/4 loaf), torn into large pieces