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This decadent dish pairs smoky cheese with caramelized onions for a mouth-watering meal.
By Brittany Everett
Caramelized Onion Macaroni and Cheese
- Total Time: 1 hour 25 minutes
- Yield: 8 servings 1x
Description
This decadent dish pairs smoky cheese with caramelized onions for a mouth-watering meal.
Ingredients
- 2 tbsp olive oil
- 2 medium yellow onions, diced
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 1 lb (450 g) rigatoni (or pasta of your choice), cooked and drained
- 4 tbsp butter, plus extra for the baking dish
- 1/4 cup (60 ml) all-purpose flour
- 3 cups (720 ml) whole milk
- 8 oz (225 g) smoked cheese, shredded
- 8 oz (225 g) sharp cheddar cheese, shredded
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 cup (120 ml) panko breadcrumbs
- 1/4 cup (60 ml) grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
- In a large skillet over medium heat, add the olive oil. Once hot, add the diced onions and a pinch of kosher salt. Cook, stirring occasionally, for about 10 minutes.
- Add the granulated sugar to the onions and continue to cook for another 20-25 minutes, stirring occasionally, until the onions are deeply caramelized and golden brown. Remove from heat and set aside.
- In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, until the mixture is bubbling.
- Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Remove the saucepan from heat and stir in the smoked cheese and cheddar cheese until melted and smooth. Season with black pepper and cayenne pepper.
- Combine the cooked pasta, caramelized onions, and cheese sauce in a large bowl, mixing until the pasta is evenly coated.
- Transfer the mixture to the prepared baking dish. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and chopped parsley. Sprinkle evenly over the pasta.
- Bake in the preheated oven for 25 minutes, or until the top is golden brown and crispy.
- Let cool for a few minutes before serving. Enjoy your caramelized onion macaroni and cheese!
Notes
- For a different flavor profile, try using different types of cheese such as Gruyère or Fontina.
- This dish can be made ahead and refrigerated; reheat in the oven before serving.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7
- Sodium: 750
- Fat: 28
- Carbohydrates: 60
- Fiber: 3
- Protein: 20
- Cholesterol: 80
If You Liked This Recipe, You’ll Love These
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- Ploughman’s Grilled Cheese with Apple Chile Chutney
- Vegan Mac ‘n’ Cheese
Frequently Asked Questions
Why does this recipe use both smoked cheese and sharp cheddar?
The recipe combines 8 oz (225 g) of smoked cheese with 8 oz (225 g) of sharp cheddar to create a sauce that is simultaneously smoky, tangy, and deeply savory. The smoked cheese pairs with the caramelized onion sweetness, while the sharp cheddar provides the classic mac and cheese sharpness and melts into a smooth, creamy sauce. 
Can this be made ahead and reheated?
Yes — the notes say this dish can be made ahead and refrigerated, then reheated in the oven before serving. Leftovers also keep in an airtight container in the fridge for up to 3 days. The notes also suggest trying Gruyère or Fontina as alternative cheeses if you want a different flavor profile.
What does the cayenne pepper add to the cheese sauce?
¼ teaspoon of cayenne is stirred into the finished cheese sauce alongside ½ teaspoon of black pepper. It adds a very subtle background heat that keeps the rich, creamy sauce from feeling flat — not enough to make the dish spicy, but enough to balance the sweetness of the caramelized onions.
