This was originally from Rachel Ray but after reading a bunch of the comments I realized some changes needed to be made. Here is my version of Rachel’s adult version of mac and cheese aka Mac and Cheese Lorraine (btw it was only minor adjustments…nothing major!)
Be sure to prepare all ingredients before starting. This is the type of meal that everything needs to be timed perfectly!
Ingredients
Salt
1 pound gemelli pasta or other short cut pasta
1 tablespoon extra-virgin olive oil
1/2 pound bacon, chopped
1/22 onions, quartered and thinly chopped
1/2 cup dry white wine
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk (I used skim milk and it worked fine)
Freshly ground black pepper
2 cups shredded Gruyere (even if you HATE swiss, use this!)
Pinch freshly grated nutmeg, to taste
1 tablespoon Dijon mustardHeat 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.
