Description
Follow your own heart, dare to dream and take comfort in the simple every day. This mac and cheese is a good way to start.
Ingredients
- 1 teaspoon Sea Salt
- 1 pound Pasta (I Used Gnocchetti)
- 4 Tablespoons Salted Butter
- 1 Large Sweet Onion, Diced
- 2 Tablespoons Balsamic Vinegar
- 3 Tablespoons All-purpose Flour
- 2-½ cups Milk
- ½ teaspoons Freshly Ground Black Pepper
- ½ teaspoons Sea Salt
- 2 teaspoons Whole Grain Dijon Mustard
- 4 cups Shredded Gouda Cheese
- 1 teaspoon Sea Salt
- 1 pound Pasta (I Used Gnocchetti)
- 4 Tablespoons Salted Butter
- 1 Large Sweet Onion, Diced
- 2 Tablespoons Balsamic Vinegar
- 3 Tablespoons All-purpose Flour
- 2-½ cups Milk
- ½ teaspoons Freshly Ground Black Pepper
- ½ teaspoons Sea Salt
- 2 teaspoons Whole Grain Dijon Mustard
- 4 cups Shredded Gouda Cheese
Preparation
Bring a pot of water with the sea salt to a boil over high heat. Add the pasta and cook according to your package instructions then drain well.
While the pasta is cooking, add the butter to a large sauté pan, over medium-high heat. Add the onions, when the butter is melted. Cook for 5 minutes, and then lower the heat to medium. Cook for 5 minutes, and then lower the heat to low. Add the balsamic vinegar, stir, sprinkle with the flour, stir again, and increase the temperature to medium-high. Cook for 3 minutes, stirring often.
Whisk in the milk, pepper, salt, and mustard. Cook for 10 minutes, stirring often. Whisk in the cheese and cook for an additional 2 minutes.
Combine the sauce with the drained pasta and serve immediately.
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