Creamy Blue Cheese and Onion Macaroni and Cheese

• 250 g pasta (I used cavatelli, but macaroni or penne would be great, too)
• 1 teaspoon oil
• 1 large onion, halved and sliced
• 1 small onion, diced
• 200 g non-fat non-dairy creamer (I used a rice cream, but regular should be fine) or 200 g cream (I used a rice cream, but regular should be fine)
• 100 g cream cheese (I used low-fat)
• 50 g blue cheese, crumbled
• 6 tablespoons pasta water (reserve this from the pasta cooking water)
• 1 pinch nutmeg
• 14 teaspoon dried sage
• 14 teaspoon black pepper
• 18 teaspoon paprika
• 1 pinch cayenne pepper
• 18 teaspoon chili powder
• 50 g parmesan cheese, grated
• 50 g gouda cheese, grated

1. Boil pasta according to package directions until al dente.
2. Drain, reserving 6 tablespoons of the water and set aside.
3. Meanwhile, heat oil in a large frying pan and saute onion in it until lightly browned.
4. Add cream, cream cheese and blue cheese.
5. Stir until cheese has melted.
6. Add the 6 tablespoons of reserved pasta water.
7. Season with nutmeg, sage, pepper, paprika, cayenne pepper, and chili powder.
8. You may adjust seasonings to taste.
9. Mix together pasta and sauce and pour into a casserole dish (mine was about 9X13 inches).
10. Sprinkle with gouda and parmesan cheese.
11. Bake in the preheated oven at 180 degrees Celsius/350 degrees Fahrenheit for 20 to 25 minutes or until bubbly and nicely browned.
12. Enjoy!

pasta, oil, onion, onion, nonfat, cream cheese, blue cheese, pasta water, nutmeg, sage, black pepper, paprika, cayenne pepper, chili powder, parmesan cheese, gouda cheese

Taken from www.food.com/recipe/creamy-blue-cheese-and-onion-macaroni-and-cheese-473998 (may not work)