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Pasta and Rice


French Onion Mac and Cheese

From The Rachael Ray Show

8 Servings


  • Topping
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons butter
  • 4 cloves garlic, finely chopped
  • 1½ cups panko bread crumbs
  • 2 tablespoons fresh thyme, finely chopped
  • ¼ cup chopped fresh parsley
  • ½ cup grated Parmesan cheese
  •  
  • Onions
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons butter
  • 4 large onions, thinly sliced
  • 2 bay leaves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup dry white wine or ⅓ cup dry sherry
  • 1 10.5-ounce can condensed beef broth
  •  
  • Cheese Sauce
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 2 cups shredded gruyere cheese
  •  
  • 1 pound uncooked penne rigate pasta

For the topping, heat olive oil and butter in a small pan over medium heat. Add garlic and stir 2 to 3 minutes then add panko and stir to combine and lightly toast, 1 to 2 minutes. Remove from heat and add herbs and cheese.

For the onions, heat olive oil and butter in a large skillet over medium heat. Add onions, bay leaves, salt, and pepper, and caramelize, 25 to 30 minutes. Deglaze with sherry or wine and add consommé. Keep warm over low heat.

Bring a pot of water to a boil for the pasta and preheat oven to 400° F.

For the cheese sauce, melt butter in medium saucepot over medium to medium-high heat. Whisk in flour, cook for 1 minute, then add milk. Season sauce with salt, pepper, and nutmeg, and thicken to coat spoon. Add Gruyere, stirring in figure-eight motion, and melt into sauce. Reduce heat to low.

Undercook pasta by a minute or so, then drain and return to pot. Combine with onions and cheese sauce, then transfer to a casserole dish. Top with breadcrumb mixture and bake until golden, 20 to 25 minutes.

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