Rachael Ray's Mac and Cheese Lorraine

Name: Rachael Ray's Mac and Cheese Lorraine
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 dish, 4 serving(s)
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

Submitted by GingerlyJ

"This mac and cheese is for a more grown up palate, while still being gooey and cheesy enough for kids to love"

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Ready In:: 35mins
Ingredients:: 14
Yields:: 1 dish
Serves:: 4

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

Heat water for pasta, salt water and cook pasta to al dente.
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.
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.
Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.

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Reviews

I tried this a while back and found it truly scrumptious -- we're talking about stuff almost right out of Chitty Chitty Bang Bang...

The Spice Guru

RECIPE SUBMITTED BY

GingerlyJ

Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">

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