Caramelized Onion Mac & Cheese
By @kellysalwayscooking
Loosely adapted from Pasta Social Club
Serves 4
Ingredients:
Instructions:
Preheat oven to 400 degrees.
In a large shallow skillet, heat 3 tablespoons of the olive oil over low/medium low heat. Add the onions to the pan and let sit undisturbed while you prepare the other ingredients. Once the onions begin to brown, stir occasionally. Let them get deep brown and golden. This process may take a while.
In a skillet, heat the remaining 3 tablespoons of olive oil over medium low heat and add the panko and a generous pinch of salt. Stir to coat, then add the herbs. Stir frequently until the panko is golden brown. Remove from heat and set aside.
Place a large pot of water on the stove to boil for the pasta.
Once the onions are caramelized, add the balsamic vinegar to the pan and scrape all the brown bits off the bottom. Continue stirring until the onions are nice and jammy and the majority of the liquid has evaporated. Season with salt and pepper, then transfer onions to a plate and return the pan to the stove.
Add the butter the pan and melt over medium heat. Once butter is melted, add the flour and whisk the roux together until the mixture turns golden and bubbly. Slowly stream in the milk and whisk constantly until the mixture thickens.
Meanwhile, cook the cavatappi for four minutes in well-salted water. Reserve 1/2 cup of the cooking water, then drain and set aside.
Once the roux thickens, add the cheese and continue whisking until all of the cheese is melted and incorporated into the sauce. Add balsamic onions to combine. Add 1/4 cup of the reserved pasta cooking water to loosen sauce, stir to combine, then add cooked pasta, stirring to coat all of the noodles, adding a little bit more reserved cooking water if necessary. Season with salt and pepper to taste.
Bake in the oven for 15 minutes until golden and bubbly and then top with the toasted panko and herb mix.
Loosely adapted from Pasta Social Club
Serves 4
Ingredients:
- 1 lb cavatappi
- 3 onions, peeled, halved, and thinly sliced
- 6 tablespoons olive oil
- 1/4 c good balsamic vinegar
- 8 oz sharp cheddar cheese, grated
- 12 oz whole milk
- 2 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons chopped fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 1 cup panko
- salt and pepper
Instructions:
Preheat oven to 400 degrees.
In a large shallow skillet, heat 3 tablespoons of the olive oil over low/medium low heat. Add the onions to the pan and let sit undisturbed while you prepare the other ingredients. Once the onions begin to brown, stir occasionally. Let them get deep brown and golden. This process may take a while.
In a skillet, heat the remaining 3 tablespoons of olive oil over medium low heat and add the panko and a generous pinch of salt. Stir to coat, then add the herbs. Stir frequently until the panko is golden brown. Remove from heat and set aside.
Place a large pot of water on the stove to boil for the pasta.
Once the onions are caramelized, add the balsamic vinegar to the pan and scrape all the brown bits off the bottom. Continue stirring until the onions are nice and jammy and the majority of the liquid has evaporated. Season with salt and pepper, then transfer onions to a plate and return the pan to the stove.
Add the butter the pan and melt over medium heat. Once butter is melted, add the flour and whisk the roux together until the mixture turns golden and bubbly. Slowly stream in the milk and whisk constantly until the mixture thickens.
Meanwhile, cook the cavatappi for four minutes in well-salted water. Reserve 1/2 cup of the cooking water, then drain and set aside.
Once the roux thickens, add the cheese and continue whisking until all of the cheese is melted and incorporated into the sauce. Add balsamic onions to combine. Add 1/4 cup of the reserved pasta cooking water to loosen sauce, stir to combine, then add cooked pasta, stirring to coat all of the noodles, adding a little bit more reserved cooking water if necessary. Season with salt and pepper to taste.
Bake in the oven for 15 minutes until golden and bubbly and then top with the toasted panko and herb mix.
