Mac and Cheese Lorraine

This is a Rachael Ray recipe. Don't be scared of the Gruyere cheese. It makes a great made-from-scratch sauce. To make this vegetarian, just leave out the bacon.

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.