Cheesy Pasta With Caramelized Onions And Corned Beef

Cheesy Pasta With Caramelized Onions And Corned Beef
4.7 from 3 ratings
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This pasta dish is worth making for dinner tonight. Take some leftover corned beef and combine your favorite pasta noodle with a mix of gooey cheeses and caramelized onions to create this filling meal. Of course, you can also omit the meat to make it vegetarian. 
Prep Time
25
minutes
Cook Time
20
minutes
Servings
6
servings
Cheesy pasta with caramelized onions and corned beef
Total time: 45 minutes
Ingredients
  • 8 ounce (about 2 1/2 cups) mezzi rigatoni or fusilli pasta
  • 2 tablespoon olive oil
  • 1 tablespoon butter or bacon fat
  • 1/2 large sweet onion, very thinly sliced
  • 1/3 cup flour
  • 2 cup nonfat milk
  • 1/2 cup half-and-half or heavy (whipping) cream
  • 1/2 teaspoon salt
  • 1 teaspoon hot red pepper sauce, plus more for serving
  • 1 cup (3 ounces) shredded white cheddar cheese
  • 1 cup (3 ounces) shredded gruyere or swiss cheese
  • 1 1/2 cup (4 to 5 ounces) small dice corned beef (or smoky ham)
  • chopped parsley and green onions, for garnish
Directions
  1. Have all ingredients ready and set near the cooking surface.
  2. Heat a large pot of salted water to boil over high heat. Add 8 ounces pasta. Cook, stirring often, until al dente (nearly tender but not soft when tasted), 8 to 10 minutes. Scoop out 1 cup of the cooking liquid and reserve it. Drain the pasta well and let stand while you make the sauce.
  3. While the pasta cooks, heat 2 tablespoons olive oil and 1 tablespoon butter or bacon fat in a medium-size saucepan over medium heat. Add ½ large sweet onion, thinly sliced; cook and stir until onion is golden brown, 5 to 8 minutes.
  4. Sprinkle 1/3 cup flour over onions; cook and stir for 1 minute. Whisk in 2 cups nonfat milk and ½ cup half-and-half (or whipping cream) and ½ teaspoon salt. Cook, whisking constantly until milk thickens, about 3 minutes. Remove from heat and season with 1 teaspoon red pepper hot sauce.
  5. When pasta is done, stir both cheeses into the hot white sauce. Add drained pasta and corned beef; mix gently. Taste for salt. Gently stir in enough of the reserved pasta cooking liquid to loosen up the mixture. Serve right away sprinkled with parsley and onions.
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