Yesterday was the last of our "family" christmas trips. We ventured to Cameron, MO to see Tim's family. It was a good time and fun to see Tim's parents, sister and brother-in-law, nephew, and maternal and paternal grandparents.
I got new bake and serving ware from my mother-in-law and father-in-law. I love it and cant wait to use it!
I think the first thing I am going to make it on of my favorite "baked" dishes.
Sweet Onion Macaroni and Cheese
- Salt and pepper
- 1 pound whole wheat macaroni or penne pasta
- 3 tablespoons butter
- 2 large onions—peeled, quartered and thinly sliced
- 1 bay leaf
- 1 teaspoon ground thyme (about 1/3 palmful)
- 2 tablespoons flour
- 1 1/2 cups whole milk
- 1/2 cup beef stock
- 2 1/2 cups grated gruyère or swiss cheese
- 2 tablespoons dijon mustard
- 1/4 cup finely chopped fresh chives
- Bring a large pot of water to a boil, salt it, add the pasta and cook according to package directions until al dente; drain.
- While the pasta is working, heat a large, deep skillet over medium-high heat. Add the butter to melt, then add the onions, bay leaf and thyme; season with salt and pepper. Cook, stirring occasionally, until the onions are light caramel in color, 15 to 20 minutes.
- Preheat the broiler. Discard the bay leaf. Stir the flour into the onion mixture. Stir in the milk and beef stock and bring to a boil. Cook, stirring, until thickened, about 2 minutes. Remove from the heat and stir in 1 1/2 cups cheese until melted, then stir in the mustard.
- Add the pasta to the sauce and toss. Spoon into a 9-by-13-inch casserole dish, top with the remaining 1 cup cheese and broil until brown, 2 to 4 minutes. Top with the chives and serve immediately.