Sunday, March 4, 2012

Sweet Onion Mac & Cheese

Salt & Pepper
1 lb. whole wheat macaroni (or penne)
3 Tbsp. butter
2 large onions, thinly sliced
1 bay leaf
1 tsp. ground thyme
2 Tbsp. flour
1.5 cups whole milk
1/2 cup beef stock
2.5 cups grated Gruyere (or Swiss)
2 Tbsp. Dijon mustard
1/4 cup finely chopped chives

Bring a large pot of water to a boil, salt it, and add  the pasta.  Cook according to package directions until al dente; drain.

While pasta is cooking, heat a large, deep skillet over medium-high heat.  Add the butter to melt, then add the onions, bay leaf, and thyme; season with salt/pepper.  Cook, stirring occasionally, until the onions are light caramel in color (15-20 minutes).

Preheat the broiler.  Discard the bay leaf. Stir the flour into the onion mixture.  Stir in the milk and beef stock and bring to a boil.  Cook, stirring, until thickened, about 2 minutes.  Remove from heat and stir in 1.5 cups cheese until melted, then stir in the mustard.

Add the pasta to the sauce and toss.  Spoon into a 9x13 casserole dish, top with the remaining 1 cup cheese and broil until brown (2-4 min).  Top with chives and serve immediately.



*Recipe courtesy  Everyday with Rachael Ray magazine; April, 2010.

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