1. Bring a large pot of water to a boil. Sprinkle with a rounded tablespoonful of salt and add pasta. Cook until al dente, about 8 to 10 minutes, drain, and transfer to a large bowl to cool.
2. Preheat oven to 350 degrees F. Spray a 9-by-13-inch pan with vegetable cooking spray.
3. While waiting for water to boil for the pasta, in a large saucepan, bring wine to a simmer, then add shallots. Simmer over medium-low heat until shallots are tender and wine has reduced by two-thirds, about 20 minutes.
4. Sprinkle flour over shallots and cook, stirring, until liquid is absorbed and flour just begins to color, about 4 to 5 minutes. Add cream and heat over low heat until hot to the touch, stirring frequently to avoid scorching; be very careful not to let it boil, as the mixture may then separate.
5. Gradually stir cheeses into hot cream in four or five additions, stirring constantly with a slotted spoon and allowing each addition to melt before adding the next. Continue until all the cheese has been incorporated and the mixture forms a smooth, thick sauce.
Source: Hannaford fresh Magazine, July - August 2013