(WJBK) -- Get this recipe courtesy of chef Brian Polcyn from the Forest Grill. Polcyn won last year's Motown Macdown.
The event will take place this year on Wednesday, Dec. 5 at One Eyed Betty's in Ferndale. Tickets are on sale at www.justinvision.org.
This recipe serves 6 people.
Ingredients: 1 pound cooked orecchiette pasta ¼ C fine diced onion 1 bay leaf 2 T butter 2 T flour 1 ½ C milk ½ C heavy cream 1 T Dijon Salt and pepper to taste 4 oz. Grated gruyere 1 oz. Grated parmesan 1 C fine brioche bread crumbs ½ C cooked fine diced bacon
Method: 1. Heat milk and cream in a sauce pan set aside. Melt butter in a thick bottomed sauce pan and sauté the onions, dust with flour to make roux. Stir in milk and cream, add bay, Dijon, bring to a boil and simmer for 30 minutes.
2. Whip in cheese into cream mixture, remove bay leaf, season with salt and pepper. Pour over cooked pasta making sure there is enough sauce to coat all the noodles, transfer to a baking dish and top with brioche crumbs and bacon, bake 350 until bubbly and browned on top.