Whole Wheat Macaroni and Cheese

In large skillet, heat butter over medium-high heat; cook mushrooms and salt until browned and no liquid remains, 5 to 8 minutes. Transfer to bowl.

Caramelized Onions: Add oil to skillet and heat over medium-low heat; cook onions, thyme, bay leaf and salt, stirring occasionally, until caramelized and reduced to about 3/4 cup (175 mL), about 25 minutes. Stir in wine; cook, scraping up any browned bits, until no liquid remains, about 1 minute. Discard bay leaf. Add onion mixture to mushrooms. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)

Béchamel: Meanwhile, in saucepan, melt butter over medium heat; sprinkle with flour and cook, stirring constantly, for 1 minute. Stir in mustard. Whisk in milk until smooth; bring to simmer and cook, stirring frequently, until thickened, about 6 minutes. Sprinkle with salt and pepper; stir in Fontina and Gorgonzola cheeses, and parsley until smooth. (Make-ahead: Transfer to airtight container; place waxed paper directly on surface. Cover and refrigerate for up to 24 hours; rewarm, adding milk as needed.)

Meanwhile, in large pot of boiling salted water, cook macaroni until still slightly firm in centre, 6 minutes. Drain and return to pot. Stir in béchamel and mushroom mixture. Transfer to greased 8-inch (2 L) square glass baking dish.

Combine bread crumbs with oil; sprinkle over macaroni mixture. Bake on baking sheet in 375°F (190°C) oven until bubbly and golden, about 30 minutes.

Source : Canadian Living Magazine: November 2009