Serves 4
- Ingredients:
- 3 cups – uncooked Elbow Macaroni pasta
- 2 large Vidalia onions – thinly sliced
- 2 TBSP – butter
- 2 TBSP – fresh Thyme leaves
- 2 1/2 cups – beef broth
- 3/4 cup – water
- 1/4 cup – dry Sherry
- 1 1/2 cups – Jarlsberg Cheese, grated
- 1 1/2 cups – Gruyere, grated
- 8 oz – Mascarpone
- 2 tspn – Dijon Mustard
- 1 TBSP – Worcestershire Sauce
- 2/3 cup – Panko
In a large (oven-safe) skillet at medium high heat, melt butter and add onion and 1 TBSP thyme. Stir occasionally, until onions are golden brown, 8 to 10 minutes. Pour in broth, water, and dry Sherry. Stir in the pasta. Boil, stirring occasionally, until pasta is tender, 10 to 12 minutes (Preheat oven to 400°F during this step).
Remove from heat. Stir in Gruyere, Jarlsberg, mascarpone, Worcestershire, and Dijon mustard until combined. Sprinkle mixture of panko and remaining thyme over the pasta mixture. Place in oven for 10 minutes, until panko is browned.