Why haven’t we been putting caramelized onions in our mac and cheese all along?
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Why haven’t we been putting caramelized onions in our mac and cheese all along? This is a delicious mac and cheese recipe on its own, but adding the Frenched onions is a fun way to create a sweet-savory balance — the sweet onions work so well with the sharpness of the cheese sauce. Even more enjoyable is the sourdough topping. The little “croutons” are crispy- crunchy on top and softer underneath, adding a nice texture to the creamy mac.
French Onion Mac and Cheese
Ingredients
- 8 ounces uncooked cavatappi pasta (about 3 cups)
- 4 1/2 tablespoons unsalted butter, divided
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 4 ounces sharp white cheddar cheese, shredded (about 1 cup)
- 1 teaspoon Dijon mustard
- 3/4 teaspoon chopped fresh thyme, plus leaves for garnish
- 8 ounces Gruyère cheese, shredded (about 2 cups), divided
- 2 1/4 teaspoons kosher salt, divided, plus more for pasta water
- Frenched Onions
- 1 1/2 cups hand-torn (about 1/2-inch pieces) rustic sourdough bread
- Black pepper, for garnish
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Directions
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Preheat oven to 375°F. Bring a large pot of salted water to a boil over medium-high. Cook pasta 2 minutes less than package directions for al dente, 6 to 8 minutes. Drain and set aside.
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Melt 3 tablespoons butter in a Dutch oven over medium. Whisk in flour; cook, whisking constantly, until mixture is lightly browned, about 30 seconds. Gradually add milk, whisking constantly. Cook, whisking often, until mixture is thick enough to coat the back of a spoon, 3 to 4 minutes.
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Remove from heat. Gradually whisk in cheddar, mustard, thyme, 1 3/4 cups Gruyère, and 2 teaspoons salt until melted and smooth. Stir in pasta and Frenched onions, reserving 1/4 cup Frenched onions for topping. Transfer mixture to an 8- x 8-inch baking dish.
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Microwave remaining 1 1/2 tablespoons butter in a medium microwavable bowl until melted, about 30 seconds. Add bread pieces and remaining 1/4 teaspoon salt; toss to coat. Sprinkle bread pieces, reserved 1/4 cup Frenched onions, and remaining 1/4 cup Gruyère evenly over pasta mixture.
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Bake, uncovered, until mac and cheese is bubbly and golden, about 25 minutes. Let cool 5 minutes before serving. Garnish with thyme leaves and black pepper.
https://www.foodandwine.com/french-onion-mac-and-cheese-8740660
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