French Onion Soup Mac and Cheese

INGREDIENTS

• 4 T. unsalted butter, divided
• 3 Vidalia onions, thinly sliced
• 2 cloves garlic, minced
• 2 fresh thyme spring
• 1 bay leaf     
• ¼ cup dry sherry or white wine    
• 1 cup beef bouillon
• 2 t. Worcestershire sauce
• 1 lb. uncooked elbow pasta shells
• 4 cups whole milk
• ½ cup all-purpose flour
• 2 cups shredded white cheddar cheese
• 3 cups shredded Gruyère cheese
  

 

DIRECTIONS

1. To a small saucepan, add the butter, rosemary, oregano, thyme, and garlic and cook over low heat until the butter melts and the herbs are fragrant. Transfer the butter mixture to a bowl.
2. Meanwhile, prepare a round baking dish by greasing with butter or spraying with cooking spray.
3. Working with one roll at a time, roll the frozen rolls in the herb butter and place in the prepared baking dish about 1½ inches apart. Let the rolls rise at room temperature for 4 to 5 hours, or until doubled in size.
4. Preheat the oven to 350°F.
5. Bake the rolls until golden brown, 15-20 minutes.
6. Remove the rolls from the oven and remaining butter.

Recipe and image: The Modern Proper