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The fondue sauce was made by sweating three shallots finely diced in olive oil over high heat, covered for 5 minutes, deglazing with a cup of Catalonian white wine, and reducing by 2/3. Next a cup of whole milk was added and brought to a simmer, finally 2 cups of shreaded white Vermont cheddar were whishked in along with a dash of powdered yellow mustard, a few dashes of cajun powder, ground white pepper, and sea salt to taste. The pasta was cooked to al dente and then combined with the sauce and warmed through. Although there seems to be a lot of cheese in this, it's not heavy in the least, the 2 cups of cheddar were yielded from one 4 oz block, and the quantity was sufficient to serve 4 people as a first course. My wife loved the clean flavors, and remarked "this tastes like cheese fondue, but it's really light" ... exactly.
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