| 2.11 | cup | whole milk |
| 0.22 | lb | vegetable oil |
| 1.1 | lb | onions |
| 1 | taste | onion powder/garlic powder/other seasonings |
| 1.54 | lb | waxy potatoes |
| 1.1 | lb | penne (or macaroni, but NOT elbows) |
| 0.22 | lb | heavy cream |
| 0.66 | lb | Sbrinz OR Gruyere (softer) OR Parmesan OR Romano |
| 0.35 | oz | parsley |
| 2.82 | oz | (optional) store bought fried onions |
| 1 | taste | ground pepper |
| 0.3 | cup | tomato sauce |
(NOTE: make some with gluten free pasta for katie and some with tomato sauce for lactose intolerant folk.)
Slice the onions, cube the potatoes, and chop the parsley.
Caramelize the onions.
In a large pot, bring the milk to a boil.
Add the potatoes and cook until tender.
Add the pasta and continue to simmer until it's al dente.
Grate in the cheese and add the cream.
Season to taste and serve with topped with parsley and onions.
Serve with applesauce on the side.