Ingredients:
1 pkg. Earth Family Sweet Onion Dip Mix and Seasoning
1 lb. Whole Wheat Elbow Dried Macaroni
4 Tbsp. Safflower Oil
1 Yellow Onion, diced
1 tsp. Garlic Minced
5 sprigs Thyme, fresh
4 cups Chicken Stock
2 cups Heavy Cream
1/2 cup Asiago Cheese, shredded
1/2 cup Parmesan Cheese, grated
1/2 cup Blue Cheese, crumbled
1 Tbsp. White Truffle Oil
1 cup Panko
Sea Salt and Pepper to taste

Directions:
In a large pot of boiling water cook macaroni for 8 minutes, drain and rinse with cold water. Set aside.

In a small pot, heat safflower oil to medium and add Earth Family Sweet Onion Dip Mix and Seasoning, garlic and thyme, heat for 4 minutes. Stir in flour and cook for another 2 minutes. Add chicken stock and bring to a gentle simmer for 15 minutes.

Whisk cream into sauce and continue to simmer for 4 minutes, sauce will thicken. Add the cheeses and whisk thoroughly. Put macaroni and cheese into a baking dish, stir in ¾ cup of Panko and use ¼ cup to top the macaroni and cheese.

Bake in oven at 350˚for 30 minutes. Serves 6.