Mac and Cheese Lorraine

4.2(57)

by Rachael Ray·published 2015-05-24

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Main Dish

Servings

4 servings

Total time

—

Calories / serving

1089 kcal

Ingredients (14)

serves

Saltsalt
1 pound gemelli pasta or other short cut pasta
1 tablespoon extra-virgin olive oilolive-oil
1/2 pound bacon, choppedbacon
2 onions, quartered and thinly slicedonion
1/2 cup dry white winewhite-wine
2 tablespoons butterbutter
2 tablespoons all-purpose flourflour
1 cup chicken stockchicken-stock
1 cup whole milkmilk
Freshly ground black pepperpepper
2 cups shredded Gruyeregruyere
Pinch freshly grated nutmeg, to tastenutmeg
1 tablespoon Dijon mustarddijon-mustard

Instructions (4 steps)

01Heat water for pasta, salt water and cook pasta to al dente.
02While 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.

03While 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.

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