Caramelized Onion Mac N Cheese
Caramelized Onion Mac N Cheese
Ingredients
For the Caramelized Onions
- 3 yellow onions, large, sliced against the grain
- 4 tablespoons butter
- 2 tablespoons oil
- 6 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/4 cup Worcestershire sauce
- 1/2 cup chicken or vegetable stock, plus more for deglazing
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
For the Mac N Cheese
- 24 ounces pasta, cooked al dente
- 28 fluid ounces heavy cream
- 16 ounces white extra sharp cheddar cheese, shredded, divided
- 8 ounces Gruyère cheese, shredded, divided
- 2 ounces Parmesan cheese, grated, divided
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon dried parsley, for garnish
Instructions
- 1
Slice the 3 large yellow onions against the grain to help them melt down evenly.
⏱️ 5 min
- 2
In a large, heavy-bottomed pan or Dutch oven, add the 4 tablespoons of butter and 2 tablespoons of oil. Once the butter is melted, add the sliced onions. Season with a hefty pinch of salt (about 1 teaspoon). Cook the onions over low to medium-low heat for about 30 minutes, stirring occasionally, until they have softened and started to caramelize.
⏱️ 30 min
- 3
After 30 minutes, add the 6 cloves of minced garlic to the pan. Stir in the 1/4 cup of Worcestershire sauce and pour in 1/2 cup of chicken or vegetable stock. Create a small bundle with the fresh rosemary, thyme, and parsley (you can tie them with kitchen twine or just nestle them in). Add the herb bundle to the pan with the onions.
⏱️ 5 min
- 4
Continue cooking the onions for another 30 minutes over low heat, stirring frequently, until they are deeply caramelized and have a rich brown color. Deglaze the pan constantly with additional stock (a tablespoon or two at a time) as needed to scrape up any browned bits from the bottom of the pan. This adds depth of flavor.
⏱️ 30 min
- 5
Once the onions are fully caramelized, remove and discard the herb bundle. Reserve about 1/4 cup of the caramelized onions for garnish later.
⏱️ 2 min
- 6
In the same pan with the remaining caramelized onions, add the 28 fluid ounces of heavy cream. Bring the cream to a light bubble over medium heat, stirring occasionally.
⏱️ 5 min
- 7
Stir in the 1 tablespoon of Dijon mustard.
⏱️ 1 min
- 8
Bring the cream mixture to a light bubble again, then remove the pan from the heat. Slowly add about 12 ounces of the shredded white extra sharp cheddar, 6 ounces of the shredded Gruyère, and 1 1/2 ounces of the grated Parmesan cheese, stirring constantly until all the cheese is melted and the sauce is smooth. Season with 1/2 teaspoon of salt, or to taste.
⏱️ 5 min
- 9
Add the 24 ounces of al dente cooked pasta to the cheese sauce. Mix well until the pasta is fully coated.
⏱️ 2 min
- 10
Transfer the mac and cheese to an oven-safe dish or pan.
⏱️ 1 min
- 11
Preheat your oven to 350°F. Top the mac and cheese with the remaining 4 ounces of shredded white extra sharp cheddar, 2 ounces of shredded Gruyère, and 1/2 ounce of grated Parmesan cheese. Sprinkle the dried parsley over the cheese.
⏱️ 2 min•🌡️ 350
- 12
Place the dish into the preheated oven and bake for 20 minutes, or until bubbly.
⏱️ 20 min•🌡️ 350
- 13
For a golden-brown crust, broil the mac and cheese for 2-3 minutes at the end, watching carefully to prevent burning.
⏱️ 3 min
- 14
Remove from the oven. Garnish with the reserved caramelized onions. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Onion Mac N Cheese
For the Caramelized Onions
- 3 yellow onions, large, sliced against the grain
- 4 tablespoons butter
- 2 tablespoons oil
- 6 cloves garlic, minced
- 1 teaspoon salt, or to taste
- 1/4 cup Worcestershire sauce
- 1/2 cup chicken or vegetable stock, plus more for deglazing
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
For the Mac N Cheese
- 24 ounces pasta, cooked al dente
- 28 fluid ounces heavy cream
- 16 ounces white extra sharp cheddar cheese, shredded, divided
- 8 ounces Gruyère cheese, shredded, divided
- 2 ounces Parmesan cheese, grated, divided
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon dried parsley, for garnish
Instructions
- 1
Slice the 3 large yellow onions against the grain to help them melt down evenly.
⏱️ 5 min - 2
In a large, heavy-bottomed pan or Dutch oven, add the 4 tablespoons of butter and 2 tablespoons of oil. Once the butter is melted, add the sliced onions. Season with a hefty pinch of salt (about 1 teaspoon). Cook the onions over low to medium-low heat for about 30 minutes, stirring occasionally, until they have softened and started to caramelize.
⏱️ 30 min - 3
After 30 minutes, add the 6 cloves of minced garlic to the pan. Stir in the 1/4 cup of Worcestershire sauce and pour in 1/2 cup of chicken or vegetable stock. Create a small bundle with the fresh rosemary, thyme, and parsley (you can tie them with kitchen twine or just nestle them in). Add the herb bundle to the pan with the onions.
⏱️ 5 min - 4
Continue cooking the onions for another 30 minutes over low heat, stirring frequently, until they are deeply caramelized and have a rich brown color. Deglaze the pan constantly with additional stock (a tablespoon or two at a time) as needed to scrape up any browned bits from the bottom of the pan. This adds depth of flavor.
⏱️ 30 min - 5
Once the onions are fully caramelized, remove and discard the herb bundle. Reserve about 1/4 cup of the caramelized onions for garnish later.
⏱️ 2 min - 6
In the same pan with the remaining caramelized onions, add the 28 fluid ounces of heavy cream. Bring the cream to a light bubble over medium heat, stirring occasionally.
⏱️ 5 min - 7
Stir in the 1 tablespoon of Dijon mustard.
⏱️ 1 min - 8
Bring the cream mixture to a light bubble again, then remove the pan from the heat. Slowly add about 12 ounces of the shredded white extra sharp cheddar, 6 ounces of the shredded Gruyère, and 1 1/2 ounces of the grated Parmesan cheese, stirring constantly until all the cheese is melted and the sauce is smooth. Season with 1/2 teaspoon of salt, or to taste.
⏱️ 5 min - 9
Add the 24 ounces of al dente cooked pasta to the cheese sauce. Mix well until the pasta is fully coated.
⏱️ 2 min - 10
Transfer the mac and cheese to an oven-safe dish or pan.
⏱️ 1 min - 11
Preheat your oven to 350°F. Top the mac and cheese with the remaining 4 ounces of shredded white extra sharp cheddar, 2 ounces of shredded Gruyère, and 1/2 ounce of grated Parmesan cheese. Sprinkle the dried parsley over the cheese.
⏱️ 2 min•🌡️ 350 - 12
Place the dish into the preheated oven and bake for 20 minutes, or until bubbly.
⏱️ 20 min•🌡️ 350 - 13
For a golden-brown crust, broil the mac and cheese for 2-3 minutes at the end, watching carefully to prevent burning.
⏱️ 3 min - 14
Remove from the oven. Garnish with the reserved caramelized onions. Serve immediately and enjoy!
⏱️ 1 min