Description
This decadent dish pairs smoky cheese with caramelized onions for a mouth-watering meal.
Ingredients
Units
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- 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