French Onion Macaroni and Cheese

From the December 2009 Everyday with Rachael Ray

• 4 Servings

Ingredients:

• 4 tablespoons butter
• 2 large onions, very thinly sliced
• 1 teaspoon ground thyme
• 1 teaspoon ground thyme
• 1 bay leaf
• Salt and pepper
• 1 pound penne rigate or whole wheat penne rigate pasta
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup whole milk
• Freshly grated nutmeg
• 3/4 pound gruyère cheese, shredded

Directions:

1. In a skillet, melt 2 tablespoons butter over medium-high heat. Stir in the onions, thyme and bay leaf for 5 minutes; season with salt and pepper. Lower the heat and cook until the onions are browned, 10 to 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.
2. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
3. In the reserved skillet, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken stock and milk and bring to a boil; season with salt, pepper and nutmeg. Lower the heat and cook until thickened, about 5 minutes. Stir in the cheese until melted.
4. Combine the onions and sauce with the pasta and toss well.

I saw this in the new RR magazine, and immediately thought of my friend Lauren, who loves all things French Onion, and put it on my meal plan for the week.

BAJ and The Boy were going to be a little bit late getting home, so I started shredding the cheese and slicing the onions before I planned to start cooking. After completing these tasks, the recipe time took thirty minutes as suggested, but without it, I'd add another 5-10 minutes to the time.

BAJ REALLY liked this one, and said I could make it again anytime. I thought it was tasty, but that it wasn't as all that as he made it out to be. Nonetheless, this is the first mac and cheese recipe he's LIKED, let alone raved about, so it's definitely going to be a keeper around here.