So you think you've tried all the different varieties of good-ole-mac-n-cheese? Think again my friend! Rachael Ray (the queen of mac-n-cheese) has come up with yet another take on the classic! And it is OH.SO.GOOD:)
I found it in her newest addition of EveryDay with Rachael Ray magazine (April edition) and just have to share it with you!! It's like French Onion Soup but in mac-n-cheese form...can't go wrong with that!!!
Sweet Onion Mac 'n' Cheese
Rachael Ray, EveryDay Mag Arpil 2010
Salt and Pepper
1 pound macaroni or penne pasta
3 tablespoons butter
2 large onions - peeled, quartered and thinly sliced
1 bay leaf
1 teaspoon ground thyme
2 tablespoons flour
1 1/2 cups whole milk
1/2 cup beef stock
2 1/2 cups grated gruyere or swiss cheese (I used swiss)
2 tablespoons dijon mustard
1/4 cup finely chopped fresh chives
1. Bring a large pot of water to a boil, salt it, add the pasta and cook till al dente; drain.
2. While pasta is working, heat a large skillet over medium-high heat. Add the butter to melt, then add the onions, bay leaf and thyme; season with salt and pepper. Cook, stirring occasionally, until the onions are light caramel in color, 15-20 minutes.
3. 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 the heat and stir in 1 1/2 cups cheese until melted, then stir in the mustard.
4. Add pasta to the sauce and toss. Spoon into a 9x13 inch dish, top with remaining 1 cup cheese and broil till brown, 2-4 minutes. Top with the chives and serve immediately.
My boys will eat anything with noodles so this was a huge hit! It is so tasty; I think this may go on the regular rotation of meals in my house.