Servings: 4-6

Ingredients

• 4 cups béchamel sauce
• 2 cups gruyère, grated
• 2 large yellow onions, chopped
• 1 lb pasta (lumachine or elbow)
• Garlic powder
• 2 jalapeños, chopped

Directions

• Caramelize the onions
• Pre-heat oven to 350° F
• Boil large pot of salted water
• Make the béchamel sauce
• Cook pasta until al dente and transfer to a baking dish
• Stir in the onions
• Stir 1 ½ cups grated Gruyère into the hot béchamel (a.k.a. mornay sauce)
• Stir the mornay sauce into the pasta
• Add the jalapeño peppers on top, slightly imbedded 
• Lightly sprinkle with garlic powder
• Sprinkle remaining ½ cup grated gruyère over the top
• Cook on center shelf for 30 minutes
• Finish 2-3 minutes under broiler until golden brown crust forms
• Serve with homemade garlic bread

Chef’s Notes

Suggested Pairings

Chablis or unoaked CA Chardonnay.