Sweet Onion Mac And Cheese Recipe 445 Recipes

SWEET ONION MAC AND CHEESE RECIPE - (4.4/5)

Steps:

• Bring pot of salted water to boil over high heat. Ai pasta; cook until al dente. Drain pasta; run under cc water and return to pot. Toss pasta with olive oil. Heat 2 Tbs. butter and 1 Tbs. canola oil in skillet over medium heat. Add onion; toss to coat with fat Reduce heat to low; cover and cook 5 minutes. Raise heat to medium-high; sprinkle onion with salt and pepper and cook, uncovered, stirring occasional 7-10 minutes or until onion is golden brown. Pulse onion in food processor or blender; set aside. Heat remaining 6 Tbs. butter in pot over low heat. Stir in flour; cook, stirring constantly, 2 minutes until mixture turns slightly beige and bubbly. Increase heat to medium; slowly whisk in warm milk. Bring to boil, whisking often. Reduce heat to low; simmer sauce, stirring occasionally, 10 minutes or until thickens. Combine cheeses; add to sauce by 1/2-c measures, stirring until cheese melts before next addition. Stir in onion puree; season with salt a pepper. While sauce simmers, heat remaining canola oil small pot to temperature of 350°F. Coat shallot slices with rice flour, shaking off any excess. Fry in oil 1 minutes or until golden brown. Remove shallots from oil with slotted spoon; drain on paper towels. To serve, stir sauce, chives, and parsley in pasta. Cook over low heat until pasta is hot a coated with sauce. Serve immediately, garnish! each serving with some of fried shallots.

SWEET ONION MAC AND CHEESE

Steps:

• Bring a stockpot full of salted water to a boil, add the orecchiette and cook until just al dente, about 10 minutes. Strain the pasta, toss with the olive oil and set aside.
• In large saucepan set over medium heat, add the tablespoon of canola oil, 2 tablespoons of the butter and the onion. Cook until the onion is golden brown, about 10 minutes. Season with salt and freshly ground black pepper. Place the onions in a blender and purée until smooth. Set aside.
• In a medium bowl, toss the shallot slices with the rice flour. Shake the excess rice flour out of the bowl. In a medium saucepan, add enough canola oil to come 2 inches up the side. Heat the oil to 320°. Add the shallot slices to the oil and fry until they're a light golden brown, about 1 to 2 minutes. Strain the shallots on a paper-towel-lined sheet pan and season with salt and pepper.
• Make the cheese sauce: In a large saucepan or Dutch oven set over medium heat, melt the remaining 2 sticks of butter. Add the all-purpose flour. Cook, whisking constantly, until smooth and light brown in color, about 10 minutes. Gradually whisk in the milk and continue whisking until the sauce is thick, about 20 minutes. Add the Fontina, Parmesan, cheddar and reserved onion purée. Whisk until incorporated. Season with salt and pepper. Fold in the pasta, chives and parsley. Garnish with the fried shallots and serve immediately.

MENA'S BAKED MACARONI AND CHEESE WITH CARAMELIZED ONION

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish.
• Melt 2 tablespoons of the butter in a large skillet over medium heat. Add onions, sugar, and salt. Cook, stirring often, until onions are caramel colored, 15 to 20 minutes. If mixture is too dry, add an additional tablespoon of butter. Set aside.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook until al dente, 8 to 10 minutes. Drain, cover and set aside.
• Melt 1 tablespoon of the butter in a small skillet over medium heat. Stir in the bread crumbs and toast lightly for a few minutes, stirring constantly.
• Melt the remaining 3 tablespoons butter in a large pot over medium heat. Dissolve the dry mustard in an equal amount of water and add to the pot along with the garlic, and cayenne pepper. Stir until fragrant, about 30 seconds. Sprinkle in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer stirring constantly until the mixture is slightly thickened, about 5 minutes.
• Remove the pan from the heat and stir in the Cheddar and Parmesan cheeses until melted. Stir in the onions and season with salt and pepper. Add the drained macaroni and stir until blended. Pour into the prepared baking dish and top with bread crumbs.
• Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.