Food Network: Mac and Cheese Lorraine

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Mac and Cheese Lorraine
Recipe courtesy Rachael Ray, 2007

Ingredients
Salt
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

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.