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 TBSP – Worcestershire Sauce
Preheat oven to 350˚F
In a large (oven-safe) skillet at medium high heat, melt butter and add onion. Stir occasionally, until onions are golden brown, 8 to 10 minutes. Add broth and stir to coat. Add dry Sherry and simmer to remove alcohol – about 3 minutes. Add water and stir in the cooked pasta. Stir in Gruyere, Jarlsberg, mascarpone, and Worcestershire until combined. Place in oven for 20 minutes prior to serving.