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