Fonio Mac & Cheese – Yolélé

Ingredients

• ½ cup dry Yolélé fonio, cooked according to packaging and cooled
• 1 pound medium pasta shells (or elbows)
• 2 ½ cups whole milk
• 2 tablespoons unsalted butter
• 2 tablespoons fonio flour
• 5 cups grated sharp cheddar (1 cup set aside)
• 1 cup grated gruyère
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons neutral oil
• 2 sprigs sage, destemmed (optional)