Mac & Cheese is one of those guilty pleasures because all those carbs and cheese are a bit much, but I did make this lovely Oven-Baked Caramelized Onion Mac + Cheese for dinner last night. The caramelized onions add a huge depth of flavor. Bold, creamy Cabot Seriously Sharp Cheddar is my favorite.
Ingredients
for the Caramelized Onions
3-4 large onions
1 teaspoon salt
1 teaspoon sugar
3-4 tablespoons butter
3-4 tablespoons vegetable oil
for the Mac + Cheese
1 pound spoon-sized pasta (I used cavatappi, but rotini would be another option)
3 tablespoons butter
2 shallots, finely chopped
3 tablespoons all purpose flour
2 cups milk
1/2 cup heavy cream
2 teaspoons Dijon mustard
8 ounces white cheddar, grated
4 ounces Gruyère, grated
3/4 cup caramelized onions
salt + pepper, to taste
1 tablespoon chives, chopped (optional)
Directions
Cut the onions in half lengthwise, then slice into very thin half rings. For every 1 large onion, heat about 1 teaspoon olive oil in a large, heavy-bottom pan over medium heat. Add the same amount of butter, allow to melt, then add the onions. Stir to coat the onions in oil/butter. Add salt and sugar. Turn down the heat to medium low and continue to cook the onions until they are soft and deep golden brown, 30-40 minutes.
Preheat oven to 350F. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain in colander and return to stockpot.
Melt butter over medium heat in large saucepan. Once melted, add shallots and sauté until soft. Add flour and stir for 1 minute until combined. Whisk in milk. Bring to a slight boil, whisking constantly. Add cream, Dijon, both cheeses, salt, and pepper. Remove pan from heat. Stir together until all cheese is melted. Mix in pasta and caramelized onions.
Pour into a large baking dish. Bake until golden. This will take about 20–25 minutes. Serve with chives on top (optional).
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