French Onion Macaroni and Cheese

Cook a box of whole wheat pasta until al dente, rinse with cold water and allow to cool until you are ready to assemble the dish.

Carmelized Onion

julienne, one walla-walla or vidalia onion

saute in 1 tbsp. butter and 1 tbsp. olive oil

2 bay leaves

a pinch of herbs de provence (if you do not have herbs de provence, substitue italian seasoning)

saute until onions are carmelized

Breading

melt 2 tbsp. butter and 1 tbsp. of olive oil in a non-stick skillet

mince and saute 2 cloves of fresh garlic

toast 1 and 1/2 cups of panko bread crumbs with butter in skillet

remove breadcrumbs from heat and toss in a bowl with 1/2 cup of parmesan and two pinches of herbs de provence. (italian seasoning can be substituted for herbs de provence)

Bechamel Sauce

2 tbsp. of butter, melted

3 tbsp. A&P flour or whole wheat flour

2 cups of skim milk

2 cups of grated smoked mozzarella

salt and pepper to taste

melt butter in a pot and whisk in flour, continuously stir and allow to cook until a wet sandlike mixture forms. gradually whisk in milk and stir to prevent lumps. allow to cook until sauce boils and immediately remove from the heat and whisk in salt and pepper and the 2 cups of smoked mozzarella.

mix all ingredients in a bowl and transfer to a deep baking dish. spread breadcrumbs all over the surface and cover with foil and bake at 350 degrees for 30-45 minutes. remove foil ten minutes prior to cooking duration to allow bread crumbs to brown.http://www.youtube.com/watch?v=pH047xJsxo4