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    Home » pasta » French Onion Mac and Cheese

    Published: Jan 23, 2010 | Modified: Apr 4, 2018 | Author: Amanda Livesay

    French Onion Mac and Cheese

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    My favorite favorite favorite soup is French onion but it’s something that I only have once or twice a year. I won’t make a big batch of the stuff because I know the boys won’t eat it and the canned stuff just doesn’t do it for me. So I was beyond excited when I found this recipe. Then I got scared. Because it comes from Rachael Ray. Then I got excited again when I started seeing it pop up on some of my favorite blogs. WITH GOOD REVIEWS.

    I loved it, my husband loved it, my kid spit it out on the floor. Seriously. Then he said, “Dukie will get it.” Awesome.

    Anyway, I made very few changes surprisingly. I wasn’t going to spend $10 on Gruyere so I used Swiss but if you’re a fan of the fancy stuff, I bet it makes the pasta that much better.

    Have you guys had good luck with Rachael’s recipes? The first one I ever tried was pasta in a peanut sauce and it turned me off of peanut sauces forever. It was that awful.

    French Onion Mac & Cheese

    adapted from Everyday with Rachael Ray

    • 4 tablespoons butter (divided)
    • 2 large onions (very thinly sliced)
    • 1 teaspoon ground thyme
    • 1 bay leaf
    • Salt and pepper
    • 1 pound penne
    • 2 tablespoons flour
    • 1 cup chicken stock
    • 1 cup milk
    • 3 cups Swiss cheese (shredded)
    1. In a skillet, melt 2 tablespoons butter over medium-high heat. Stir in the onions, thyme and bay leaf for 5 minutes; season with salt and pepper. Lower the heat and cook until the onions are browned, 10-15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.
    2. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
    3. In the reserved skillet, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour for 1 minute, then whisk in the chicken stock and milk and bring to a boil; season with salt, pepper and nutmeg. Lower the heat and cook until thickened, about 5 minutes. Stir in the cheese until melted.
    4. Combine the onions and sauce with the pasta and toss well.

    « Bacon Wrapped Meatloaf
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    Comments

    1. Meredith says

      February 22, 2011 at 6:55 am

      Hello,

      One recipe of Rachel’s that I’ve come to use almost 1-2 times per month is her Chorizo Corn Soup. I substitute a can of black beans for the chopped red bell pepper, but it’s so delicious. My boyfriend and dinner guests really love it.

      Thanks for sharing your blog,

      Meredith

      Reply

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    Amanda Livesay
    Hi, I'm Amanda! DFW food blogger, mom of boys, and crazy dog lady.
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