This concoction was inspired by our friend Jake. He put this combination together on a pizza and it was amazing. I am taking it to their house tonight and serving it with a spinach, strawberry, candied walnut with raspberry vinaigrette salad.Ingredients:
16 oz pasta of your choice
1 medium onion
2 T butter
2-3 cloves garlic
2 T flour
1 cup veggie broth (you could use chicken)
1 cup milk
2 cups shredded mozzarella cheese
1 cup blue cheese crumbles
Directions:
1. Chop the onion into skinny slices. Melt 1 T butter in a skillet over medium low. Add the onion and cook slowly, stirring frequently. You want to slowly caramelize the onion. This should take 25-35 minutes.
2. Cook the pasta in salted water. Drain and set aside. In the same pot mix the milk and broth. Bring to a simmer (not boil).
3. Preheat the oven to 350. Finely chop or grate the garlic and add to the caramelized onion. Allow this to cook for about 5 minutes. Add the remaining 1 T butter and, after the butter has melted, the flour. Stir constantly for about 5 more minutes. Add the onion mixture to the liquids and stir until well combined (2-3 minutes). Add the mozzarella cheese and stir until melted.
4. Add the pasta to the cheese and continue to stir until the pasta is evenly coated. Transfer to a 9x11 inch baking dish. Sprinkle the blue cheese on top and bake, covered, for 10 minutes or until the blue cheese melts. Let sit 5 minutes before serving.
