Creamy Blue Cheese and Onion Macaroni and Cheese
Indulge in the ultimate comfort food with this Creamy Blue Cheese and Onion Macaroni and Cheese, a decadent twist on a classic favorite. Featuring tender elbow macaroni enveloped in a velvety triple-cheese sauce made with sharp cheddar, Parmesan, and the bold, tangy flavor of crumbled blue cheese, this dish is elevated by the rich sweetness of caramelized onions. Topped with a golden, crispy breadcrumb crust infused with olive oil and Parmesan, every bite is a perfect blend of creamy, crunchy, and savory notes. Whether you're hosting a dinner party or treating yourself to an indulgent weeknight meal, this baked mac and cheese is sure to become a family favorite. Ready in just 50 minutes and serving six, it’s your new go-to recipe for comforting, oven-baked perfection.
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 4 tbsp Butter
- 1 large Yellow onion
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 4 oz Blue cheese, crumbled
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Ground mustard
- 0.75 cup Breadcrumbs
- 1 tbsp Olive oil
Instructions
Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
Peel the onion and slice it thinly. In a large skillet, melt 1 tablespoon of butter over medium heat and add the onion slices. Cook for about 10-12 minutes, stirring occasionally, until the onions are soft and golden brown. Remove from heat and set aside.
In a large saucepan, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, whisking constantly.
Slowly pour in the milk and heavy cream while whisking to avoid lumps. Continue whisking until the mixture thickens, about 5-7 minutes.
Stir in the blue cheese, shredded cheddar, and grated Parmesan, reserving a little Parmesan for topping. Mix until the cheeses are fully melted and the sauce is smooth.
Add the salt, black pepper, and ground mustard to the cheese sauce, stirring well.
Combine the cooked macaroni, caramelized onions, and cheese sauce in a large mixing bowl. Mix gently to coat the pasta evenly.
Preheat the oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased 9x13-inch baking dish.
In a small bowl, mix the breadcrumbs with the olive oil and reserved Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Let the dish cool for 5 minutes before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 9.1 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 609 mg | 47% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 377 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
