Cheesy pasta with caramelized onions and corned beef

Total time: 45 minutes Prep time: 25 minutes Cook time: 20 minutes Makes: 6 servings Notes: I prefer not to use pre-shredded cheese here because the added anti-caking ingredients interfere with a creamy melt. It’s easy to shred chunks of cheese on the large holes of a four-sided grater. If desired, transfer the finished dish to a buttered baking dish and top with buttered bread crumbs; bake until crumbs are crisp and golden.

8 ounces (about 2 ½ cups) mezzi rigatoni or fusilli pasta 2 tablespoons olive oil 1 tablespoon butter or bacon fat

½ large sweet onion, very thinly sliced

⅓ cup flour

2 cups nonfat milk

½ cup half-and-half or heavy (whipping) cream

½ 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 ½ cups (4 to 5 ounces) small dice corned beef (or smoky ham)

Chopped parsley and green onions, for garnish

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 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 ⅓ 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, 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.