French Onion Mac 'n Cheese

When I was working, a few free issues of Rachael Ray's Every Day with Rachael Ray were sent to our school.  I would peruse the magazine, but then they went on the bottom of our bakers rack to be looked at another time.  I was doing some early spring cleaning back in January when I came across this recipe for French Onion Mac 'n Cheese.  I really enjoy her recipes because they are usually fairly easy and quick, but never lack on taste.  And this absolutely fit into those categories and will definitely be added in to our rotation.


Ingredients, Adapted from Rachael Ray's Every Day with Rachael Ray

• EVOO
• 2 tablespoons butter 
• 2 large onions, very thinly sliced
• 1 teaspoon ground thyme
• Salt and pepper
• 1 bay leaf
• 1 pound whole wheat penne 
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup 1% milk
• 3/4 pound munster cheese, shredded

In a skillet, heat EVOO on med-high heat.  Stir in onions, thyme & bay leaf for 5 minutes; season with salt & pepper.  Lower heat and cook until the onions are browned, 10-15 minutes.  Transfer to a plate and discard bay leaf.

Meanwhile, bring a large pot of water to a boil, add pasta and cook until al dente.  Drain and return to pot.

In reserved skillet, melt the 2 tbsp butter over medium heat.  Whisk in flour for 1 minute, then whisk in the chicken stock & milk and bring to a boil.  Season with salt & pepper.  Lower heat and cook until thickened, about 5 minutes.  Stir in cheese until melted.

Combine onions & sauce with pasta and toss well.