Serves 8 1 1/2 lbs – cooked Elbow (or Cellentani) Macaroni pasta 2 medium Vidalia onions – thinly sliced 3 TBSP – butter 2 tspn – Minor’s beef broth 1/4 cup – dry Sherry 1/4 cup – water 2 cups – White Cheddar Cheese, grated 2 cups – Gruyere, grated 2 oz – Mascarpone 2… Continue reading French Onion Macaroni & Cheese