Mac and Cheese Lorraine

This came from the new Rachael Ray cookbook "Just in Time". I really liked it! Of course I changed some things up and will make note.

Ingredients:

• salt
• 1 lb gemelli pasta (or whatever pasta you want)
• 1/2 lb bacon, chopped
• 1 TBL EVOO
• 2 onions, quartered and thinly sliced (I only used 1 onion and chopped it into tiny pieces)
• 1/2 cup dry white wine
• 2 TBL butter
• 2 TBL all purpose flour
• 1 c. chicken stock
• 1 c. whole milk (I used skim milk)
• black pepper
• 2 cups shredded Gruyere (I used 1 c. Gruyere and 1 c. cheddar)
• nutmeg, to taste (i skipped the nutmeg)
• 1 rounded TBL dijon mustard

Directions

• Bring a large pot of water to a boil. Salt the water, add pasta and cook al dente. Drain
• Cook the bacon in the EVOO in a deep skillet over medium-high heat. When crisp remove to a paper-towel-lined plate. Drain out all but 2-3 TBL of the fat. Add the onions and cook about 10 minutes, or until they begin to caramelize. Add the wine and cook for another minute.
• While the onions cook, melt the butter in a saucepan over medium heat. Whisk in the flour (when i did this it just kind of lumped together...) Cook for 1 minute, then whisk in the stock and milk and bring to a bubble. Cook for a few minutes to thicken, then season with salt and pepper. Stir in the cheese, then add the nutmeg, mustard, and salt and pepper.
• Toss the pasta with the onions, then stir in the cheese sauce. Top each serving with some of the crispy bacon.