Ingredients
- 8 ounces elbow macaroni
- Butter
- 2 vidalia onions
- 1 shallot
- Salt
- Freshly ground black pepper
- 1/2 cup white wine
- 1 clove garlic
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 cup heavy cream
- 1 bay leaf
- 1 small vidalia onion
- 2 t whole grain mustard
- Hot sauce (i've been using cholula lately)
- 1 package (5.2 ounces) boursin cheese with shallot and chive
- 8 ounces sharp cheddar cheese, shredded (you should have about 2 cups tightly packed cheese)
- #1/4 cup shredded parmigianno cheese
- 1/2 cup panko bread crumbs
- Extra shredded cheddar for topping
- Paprika
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