Rachael Ray's Mac and Cheese Lorraine |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This mac and cheese is for a more grown up palate, while still being gooey and cheesy enough for kids to love Ingredients:
salt |
1 lb gemelli pasta or 1 lb other short cut pasta |
1 tablespoon extra virgin olive oil |
1/2 lb bacon, chopped |
2 onions, quartered and thinly sliced |
1/2 cup dry white wine |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 cup chicken stock |
1 cup whole milk |
fresh ground black pepper |
2 cups shredded gruyere |
1 pinch freshly grated nutmeg, to taste |
1 tablespoon dijon mustard |
Directions:
1. Heat water for pasta, salt water and cook pasta to al dente.
2. While pasta water comes to boil, heat extra-virgin olive oil, 1 turn of the pan, in a deep skillet over medium-high heat. When oil is hot, add bacon and crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on paper towels. Add onions and cook 10 minutes until soft and beginning to caramelize. Add wine and cook out, 1 minute.
3. While onions cook, heat a sauce pot over medium heat. Add butter, melt and whisk in flour. Cook 1 minute then whisk in stock and milk and bring to a bubble. Thicken a few minutes then season with salt and pepper. Melt in cheese stirring it in a figure-8 motion with a wooden spoon. Add nutmeg and mustard and adjust salt and pepper.
4. Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.
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