Caramelized French Onion Mac & Cheese
Combine the warmth of a French onion soup with a classic bowl of white cheddar mac and cheese.
Ingredients
Directions
- 1
Cook your pasta according to the box. Once done, drain then rinse the macaroni under cold water to prevent clumping.
- 2
Melt 3 tbsp of butter with a tablespoon of olive oil over low heat in an oven-safe pan. Once melted, begin caramelizing the sliced onions over low heat for 20-30 minutes until golden brown. Stir occasionally. Once almost done, add the balsamic vinegar and beef broth, bring to a simmer and allow to cook until the broth is mostly gone. Set the onions to the side.
- 3
Preheat oven to 400F. Optionally make your own garlic baguette bread crumbs by slicing about 1/3 of a baguette into 1 inch pieces. Coat with a combination of 3 tablespoon of melted butter, 3 garlic cloves, and fresh parsley. Toast in the oven for 5-10 minutes until crispy then crush with a food processor or blender.
- 4
In the same pan, melt another 4 tablespoons of butter and as soon as it is melted, add the flour. You mustn’t brown or burn the butter. Stir for a couple of minutes to create a roux.
- 5
Start adding your milk in small amounts at a time, giving it a good whisk each time.
- 6
Add the grated cheese and mix until melted. Add in the cooked macaroni noodles. Season with black pepper if you wish.
- 7
Preheat and set your oven to broil.
- 8
Stir most of the caramelized onions into the mac and cheese. Then top the pan with the remaining onions, all the bread crumbs and some extra cheese.
- 9
Broil for a couple of minutes until the top is golden and bubbling. Allow to cool briefly and enjoy!
