Saturday, July 19, 2008

Mac and Cheese Lorraine

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings

1 pound gemelli pasta or other short cut pasta
1 tablespoon extra-virgin olive oil
1/2 pound 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
Freshly ground black pepper
2 cups shredded Gruyere
Pinch freshly grated nutmeg, to taste
1 tablespoon Dijon mustard

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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