from Rachael Ray
1 lb cavatappi pasta
2 T olive oil
2 large onions thinly sliced
black pepper
3 T butter
3 T flour
3 c. milk
2 c. shredded provolone
1/2 c. beef stock
3/4 lb thinly sliced deli roast beef coarsely chopped, or thinly sliced steak-cooked
1/4 c. flat leaf parsley, chopped
Cook pasta to al dente. Drain and return to pot. While pasta water is coming to a boil, heat the olive oil in a large skillet over medium to med high heat. Add onions, season with salt and pepper and cover with a lid for 2-3 min to get them going. Remove the lid and continue cooking the onions until tender and lightly caramelized, 12-15 min, stirring occasionally.,
While the onions are caramelizing, melt the butter in a med pot over med high heat. Sprinkle the flour over the melted butter and cook the mixture for about 1 min, stirring constantly. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken, about 5 min. Remove the pot from the heat and stir in 1 1/2 c. of shredded cheese, then season with salt and pepper and reserve.
Preheat the broiler
To the skillet with the onions, add the beef stock and the roast beef. Stir over medium heat just to warm through.
Add the cheese sauce and the onion mixture to the pot with the pasta and toss everything to combine. Return the pasta mixture to the skillet OR to a 9x13 dish and top with the remaining cheese. Place under the broiler until bubbly, 2-3 min. Garnish with the parsley
