Rachael Ray's Mac and Cheese Lorraine

This mac and cheese is for a more grown up palate, while still being gooey and cheesy enough for kids to love

• Ready In: 35 mins
• Serves: 4
• Yields: 1 dish

Ingredients

•  salt
• 1  lb gemelli pasta or 1  lb  other short cut pasta
• 1  tablespoon extra virgin olive oil
• 1⁄2 lb 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
•  fresh ground black pepper
• 2  cups  shredded gruyere
• 1  pinch  freshly grated nutmeg, to taste
• 1  tablespoon Dijon mustard

Directions

1. Heat water for pasta, salt water and cook pasta to al dente.
2. 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.
3. 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.
4. Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.