• 7/14 Natl Macaroni Day-3

    From Dave Drum@1:229/452 to All on Tue Jul 13 19:58:50 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: French Onion Macaroni & Cheese
    Categories: Pasta, Cheese, Vegetablesm, Herbs
    Yield: 7 servings

    Salt
    4 tb Unsalted butter; more for
    - greasing the pan
    2 lb Onions; peeled, halved, thin
    - sliced
    5 Sprigs fresh thyme; more
    - thyme leaves for garnish
    1 Fresh or dried bay leaf
    Black pepper
    1 lb Cavatappi or elbow pasta
    1 Baguette; in 1/2" slices
    1 cl Garlic
    2 tb Sherry, red or white wine
    - vinegar
    3 tb All-purpose flour
    4 c Whole milk
    16 oz Gruyère; grated
    12 oz White Cheddar; grated

    Bring a large pot of salted water to a boil. (If you’re
    planning to bake the macaroni and cheese in a baking dish
    instead of a skillet, butter 9" by 13" baking dish or
    other 3-quart casserole.)

    Meanwhile, in a deep, large (12") ovenproof skillet, melt
    2 tablespoons butter over medium-high heat. Add the
    onions, thyme sprigs and bay leaf, if using, and season
    with salt and pepper. Cover with a lid, baking sheet or
    foil and cook, stirring once or twice, until the onions
    are softened, 3 to 5 minutes.

    Uncover and continue to cook on medium-high, stirring
    occasionally, until deep golden brown, 20 to 25 minutes.
    If the onions look dry, add a few tablespoons of water at
    a time to prevent them from burning, scraping up any
    browned bits that are stuck to the bottom of the skillet.
    (You will need to do this several times.)

    While the onions are cooking, set the oven @ 450°F/232°C.

    Cook the pasta in the boiling water until 2 minutes shy of
    al dente; drain and set aside. Rub one side of each
    baguette slice with garlic.

    When the onions are a deep golden brown, discard the thyme
    sprigs and bay leaf and deglaze the skillet with the
    vinegar until evaporated, scraping up browned bits as you
    go, about 30 seconds. Add the remaining 2 tablespoons
    butter. When melted, add the flour and cook, stirring,
    until the flour begins to stick to the bottom of the pan
    and has turned a light golden brown, about 3 minutes.
    Slowly whisk in the milk and season with salt and pepper.
    Bring to a simmer, whisking often.

    Reserve 1 cup of the Gruyère. Carefully add the remaining
    Gruyère and all the Cheddar to the caramelized onion
    mixture and carefully stir until melted. If your pan is
    big enough, add the cooked pasta and stir to combine, or
    combine the sauce and pasta in the prepared dish.

    Spread the pasta mixture in an even layer in the prepared
    dish, then top with the baguette slices, garlic-side up.
    Sprinkle the toasts with the reserved 1 cup Gruyère and
    season with pepper. Place the skillet or dish on a sheet
    pan and bake until bubbly and brown in spots, 10 to 15
    minutes. If you like a crispier top, broil for a few
    minutes. Let cool slightly, then garnish with fresh thyme
    leaves.

    By Ali Slagle

    Yield: 6 to 8 servings

    RECIPE FROM: https://cooking.nytimes.com

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