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Why haven’t we been putting caramelized onions in our mac and cheese all along?

Detroit City Limits
Why haven’t we been putting caramelized onions in our mac and cheese all along?
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By

Paige Grandjean

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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