French Onion Mac & Cheese

Directions

1. Preheat the Oven to 350° F.

2. Bring 6 quarts of water to a rolling boil in a large pot. Add Celtic sea salt.

3. Add the cavatappi and cook until al dente, about 7 minutes.

4. Drain the pasta and rinse with cold water to stop the cooking. Set aside.

5. Prepare the Cheese Sauce. Make the béchamel sauce following your preferred recipe, omitting any mustard, garlic, panko, hot sauce, cheddar, or additional salt. Stir ½ packet French Onion Soup Mix into the sauce.

6. Remove the sauce from heat and stir in 1½ pounds grated cheese (equal parts Gruyère, Fontina, and Toscano soaked in Syrah). Mix until fully melted and smooth.

7. Assemble the dish. Place the cooled pasta in a 9 × 13 inch glass baking dish. Pour the cheese sauce over the pasta and gently stir to coat evenly.

8. For the Crumb Topping, in a skillet over medium heat, toast the panko in butter until golden brown. Watch carefully to avoid burning.

9. Stir in the hazelnuts, cashews, crispy fried shallots, and a light sprinkle of French onion soup mix. Spread the crumb mixture evenly over the pasta. Finely grate the Toscano rind over the top.

10. Bake at 350°F until the topping is golden brown and the cheese has melted into the crust, about 10–15 minutes. Watch closely as the topping browns quickly.

11. Remove from oven. Let rest for a few minutes before serving. Enjoy warm.