Ingredients

• 2 large onions cut into thin strips

• 4 tablespoons olive oil

• ¼ lb pancetta, cut into quarter inch strips (optional)

• 1 lb pasta of your choice (we like Martelli Maccheroni), cooked a few minutes shy of the instructions

• 2 cups grated Scharfe Maxx (about a 1/2 lb)

• 2 cups grated Emmenthaler (about a 1/2 lb)

Béchamel

• 1/2 cup unsalted butter

• 1/2 cup flour

• 4 cups whole milk

Preparation

  1. In a large sauté pan set over medium-low heat, add the onions and olive oil and cook until caramelized, about 40 minutes. Be attentive, don’t overstir. When nicely browned and very soft, place in a bowl and set aside.
  2. In the same pan set over medium high heat, cook pancetta until crispy, about 8-10 minutes. Remove and reserve pancetta.
  3. In a large pot over medium heat, melt the butter. Once melted, whisk in flour. Cook for 3-4 minutes, until mixture gets slightly darker in color. Add milk to the butter and flour mixture and stir constantly until it comes to a boil. Once the Béchamel boils, it will start to thicken. Once thick whisk in the cheeses, stirring until melted.
  4. Stir in the cooked pasta, the onions and the pancetta until well combined.
  5. Pour into a large baking dish, Dutch oven or cast iron pan and Bake at 375 degree oven for 45 minutes until lightly browned on top.