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:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • Heat water for pasta, salt water and cook pasta to al dente.
  • 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.
  • 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.
  • Drain pasta, toss with onions and stir in cheese sauce to coat. Top with crispy bacon and serve.
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RECIPE MADE WITH LOVE BY

@GingerlyJ
Contributor
@GingerlyJ
Contributor
"This mac and cheese is for a more grown up palate, while still being gooey and cheesy enough for kids to love"
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  1. The Spice Guru
    I tried this a while back and found it truly scrumptious -- we're talking about stuff almost right out of Chitty Chitty Bang Bang...
    Reply
  2. GingerlyJ
    This mac and cheese is for a more grown up palate, while still being gooey and cheesy enough for kids to love
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