French Onion Mac and Cheese

French Onion Mac and Cheese

4 tablespoons butter

2 onions, very finely sliced

1 bay leaf

Salt and pepper

1 pound whole wheat penne rigate

2 tablespoons flour

1 cup chicken stock

1 cup whole milk

3/4 pound Gruyere cheese, shredded

Melt 2 tablespoons butter over medium-high heat. Stir in onions and bay leaf for 5 minutes. Season with salt and pepper. Lower the heat and cook until the onions are lightly browned about 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.

Bring a large pot of water to a boil. Season with salt and add the penne. Cook until al dente and drain.

Meanwhile, in the reserved skillet, melt the 2 tablespoons of remaining butter over medium heat. Whisk in flour for 1 minute. Then whisk in the chicken stock and milk. Bring to a boil; season with salt and pepper. Lower the heat and cook until thickened, about 5 minutes. Stir in the cheese until melted.

Combine the onions and sauce with the pasta.

Chad's rating: 8.5/10 - would like beef tips added to the pasta.

Amy's rating: 8.5/10

Recipe adapted from Rachael Ray magazine