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Gourmet Gruyere Macaroni and Cheese

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Ingredients

  • 2 T chicken stock
  • 1 box pasta (cavatappi, macaroni, or shells)
  • 3 tablespoons Olive Oil
  • 2 tsp lemon juice
  • 1 Stick butter
  • 1 small red onion — minced and sauteed in 2 T. butter
  • 1 tsp of minced garlic- sauteed with onion
  • 2 tablespoons flour
  • 1 tsp sugar
  • 1 1/4 cup heavy cream
  • 1/4 c. milk
  • 1/2 cup sour cream
  • 1 teaspoon Tabasco (more if you prefer a spicy kick)
  • 2 1/4 cups fresh grated Gruyere cheese
  • 1 cup fresh grated Parmesan cheese
  • Ground black pepper
  • 1 pkg bacon- cooked and chopped
  • 1 1/2 c. Panko

Instructions

  1. Cook pasta in water with 1T. chicken stock. Drain and toss cooked pasta with Olive Oil and lemon juice.
  2. Saute onion and garlic in 2 T. butter, set aside.
  3. Melt 3 tablespoons butter and 1 T chicken stock in skillet over medium heat. Add Panko and Cook until golden.
  4. Melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly for 3 minutes.
  5. Gradually whisk in heavy cream, milk, and sour cream.
  6. Stir in sautéed onion and garlic mixture, sugar and Tabasco, simmer gently, stirring often, 15 minutes.
  7. Stir in 2 cups of gruyere and parmesan cheese.
  8. Season to taste with pepper.
  9. Stir sauce into macaroni and add bacon pieces. Pour mixture into greased, deep baking dish and sprinkle with remaining cheese mixture.
  10. Sprinkle buttered panko and over the top of the macaroni.
  11. Bake at 350: F about 25-30 minutes.