Wednesday, March 17, 2010

4 Cheese and Caramelized Onion Macaroni

The recipe I adapted this from also included pulled pork. I think you are better able to appreciate the flavors of the cheese without it, but if you want a heartier dish, that may be something to consider.

4 Cheese and Caramelized Onion Macaroni

16 oz spiral pasta (Deboles makes a great rice and flax version)
2 tbsp butter
1 medium onion, diced
1/4 cup flour (or rice flour)
2.5 cups low fat milk
8 oz plain greek yogurt
1.5 cups white wine
2 tbsp fresh sage (or a generous sprinkle dry sage)
liberal dash pepper
4 oz Gruyere cheese, shredded
4 oz Fontina cheese, shredded
4 oz Emmentaler (or regular Swiss) cheese, shredded
1 cup unsweetened cornflakes, crushed (Erewhon makes a good version)
2 tbsp olive oil
1 cup grated Parmigiano-Reggiano cheese

Boil noodles until al dente. Meanwhile, melt butter in pan and sauté onions until clear. Reduce heat to simmer and cook another 20 minutes until golden. Meanwhile, whip milk with yogurt until well blended. When onions are golden, add flour and mix well. Add milk mixture, stirring continually, and cook over medium low heat until bubbly and slightly thickened. Add wine, sage and pepper and bring to simmer, stirring constantly. Remove from heat and add Gruyere, Fontina, and Emmentaler cheeses, stirring until combined and melty. Pour pasta into large skillet coated with olive oil. Pour cheese mixture over pasta and stir well. In a small bowl, mix cornflakes, olive oil and Parmigiano-Reggiano cheese. Sprinkle over the pasta. Bake at 325 for 45 minutes.

No comments:

Post a Comment