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.