Ingredients:

• 1/2 an onion, chopped
• 1 cup of half and half
• 1 1/2 cups of chicken stock
• 1/8 cup of sweet white wine
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 16 ounce package of mixed veg, cooked
• Parmigiano Reggiano (grated cheese)
• Olive oil for frying
• Salt, and white pepper

Directions:

In a medium sided pan, sauté onion in oil over medium heat, stirring occasionally. Once caramelized, add butter, and flour to create a roux. Allow flour mixture to cook for about 30-45 seconds. Add in wine, allow alcohol to burn off. Then add in stock, garlic powder, onion powder, salt, pepper, and half and half. Reduce heat, allow sauce to reduce, stirring occasionally. Be sure to not burn the sauce. Once thick, season to taste. Remember the cheese contains salt. Once thick, toss in al dente pasta, mixed veg, and grated cheese. Serve hot. Top with shaved cheese.

Serves 8