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The Castello Bergkäse is a little dry, a little smoky, but very smooth. Brittany Everett knew it wanted to be melted.
By Brittany Everett
Paired with Lost Abbey’s Lost & Found Ale, this was a definite win. The beer is malty and a bit sweet from the raisins it’s brewed with, which worked well with the caramelized onions and the smokiness of the cheese. 
Caramelized Onion Mac & Cheese
- Total Time: 1 hour 30 mins
- Yield: 8 1x
Description
The Castello Bergkäse is a little dry, a little smoky, but very smooth. Brittany Everett knew it wanted to be melted.
Ingredients
- olive oil
- 2 medium yellow onions, diced
- kosher salt
- granulated sugar
- 1 lb (450 g) rigatoni (or pasta of your choice), cooked and drained
- 4 tbsp butter, plus extra for the baking dish
- 4 tbsp all purpose flour
- 4 cups (960 ml) milk, warmed
- pinch freshly grated nutmeg
- 1/2 tsp smoked paprika
- freshly ground black pepper
- 4 cups freshly shredded cheese, 1/2 cup reserved for topping
- 2 tbsp melted butter
- 1/2 cup (120 ml) panko breadcrumbs
- 1/4 cup (60 ml) chopped parsley
Instructions
To caramelize the onions
- heat a large pan over medium-low heat with enough olive oil to coat the pan.
- Add the onions and a pinch each of salt and sugar.
- Cook, stirring occasionally, until the onions are an even golden brown, about 45 minutes. Set aside.
For the Mac n Cheese
- Preheat oven to 400 degrees F and butter a casserole dish (~8×12).
- In a large pot, melt 4 tbsp butter over medium heat.
- Whisk in the flour and keep whisking for 2 minutes to cook out the raw flour taste.
- Slowly whisk in the heated milk in a few batches, letting each addition get thoroughly combined before adding the next.
- Add the nutmeg, paprika, 1 tsp kosher salt, and pepper to taste. Raise the heat, bring the mixture to a simmer and cook for several minutes until thickened slightly.
- Off the heat, add 3 1/2 cups of cheese to the sauce and stir to combine. Taste and adjust seasonings if necessary. Stir in the caramelized onions and cooked pasta.
- Pour the pasta mixture into the prepared casserole dish.
- In a small bowl combine the melted butter, breadcrumbs and parsley.
- Sprinkle the pasta with the reserved cheese, then the breadcrumb mixture.
- Bake until the top is nicely browned, about 25 minutes.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
If You Liked This Recipe, You’ll Love These
- Del Frisco’s Legendary Truffle Mac and Cheese Recipe
- Baked Gruyere Mac and Cheese with Jalapeños
- Wine Pairing: Smoked Gouda Mac and Cheese and Cabernet Sauvignon
- Crispy-Topped Baked Mac and Cheese
Frequently Asked Questions
What kind of cheese does this recipe use, and why is it smoky?
The recipe is built around Castello Bergkäse, described in the article as a little dry, a little smoky, and very smooth — a cheese the author says was clearly “wanting to be melted.” 4 cups total are shredded into the béchamel sauce, with ½ cup held back for the topping. If you can’t find Castello Bergkäse, look for another aged alpine-style smoked cheese with similar melting qualities.
How long do the onions really need to cook?
The recipe calls for cooking 2 medium diced yellow onions in olive oil over medium-low heat with a pinch each of salt and sugar for about 45 minutes, stirring occasionally, until they reach an even golden brown. Rushing this step by raising the heat produces unevenly browned, sometimes bitter onions rather than the sweet, jammy base the dish depends on.
What beer does the article suggest pairing with this mac and cheese?
The article specifically pairs this dish with Lost Abbey’s Lost & Found Ale, noting that the beer is malty and slightly sweet from the raisins it’s brewed with — a combination that works well with the caramelized onions and the smokiness of the Bergkäse cheese.
