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Mac and Cheese Lorraine

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
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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


  1. Heat water for pasta, salt water and cook pasta to al dente.
  2. 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.
  3. 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.
  4. Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.