Sweet Onion Mac and Cheese
Indulge in the ultimate comfort food with Sweet Onion Mac and Cheese—a decadent twist on a classic favorite. This recipe combines creamy, melty sharp cheddar, gruyere, and parmesan cheeses with perfectly al dente elbow macaroni, all elevated by the rich sweetness of caramelized onions. Topped with a crispy layer of golden panko breadcrumbs, this baked mac and cheese delivers a perfect blend of textures and flavors in every bite. It's easy to prepare, with just 15 minutes of prep time and 35 minutes to bake, making it a satisfying weeknight dinner or an impressive side dish for any occasion. Garnish with fresh thyme for a touch of sophistication, and savor the irresistible combination of cheesy comfort and gourmet flair. Perfect for cheese lovers and easy comfort food seekers alike!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 1 large sweet onion
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 0.5 cup parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp fresh thyme leaves (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Thinly slice the sweet onion and add it to the skillet. Cook, stirring occasionally, for 15-20 minutes until the onion is golden brown and caramelized. Remove from heat and set aside.
Preheat your oven to 375°F (190°C).
In a large saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the flour and whisk for 1-2 minutes until a roux forms.
Gradually whisk in the milk, ensuring no lumps remain. Cook for 3-4 minutes, stirring constantly, until the mixture thickens.
Lower the heat to medium-low and stir in the sharp cheddar, gruyere, and parmesan cheeses. Mix until the cheese melts and the sauce is smooth.
Add the salt and black pepper to the cheese sauce. Taste and adjust seasoning if necessary.
Stir the drained macaroni into the cheese sauce until fully coated, then gently fold in the caramelized onions.
Transfer the mac and cheese mixture to a greased 9x13 inch baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs with the olive oil. 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 and bubbly.
Let cool for 5 minutes before serving. Garnish with fresh thyme leaves, if desired.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 10.5 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 694 mg | 53% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 372 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.
