Creamy French Onion Mac & Cheese

Creamy French Onion Mac & Cheese

This sounds really good and no canned soup needed, which is always a bonus. On my to cook list. If you cannot find Gruyere cheese, just go with a mild Gouda or additional Swiss cheese.
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams dry macaroni, or any bite size pasta, (8 oz)
  • 1 yellow onion, thinly sliced
  • salt and black pepper, as desired
  • 250 grams cavatappi pasta, or spiral or corkscrew pasta, (8 oz)
  • 1/4 cup all purpose flour
  • 1 can evaporated milk, (12 oz)
  • 1 cup milk
  • 115 grams Gruyere cheese, grated, or Gouda or Swiss, (4 oz)
  • 170 grams Swiss cheese, grated, (6 oz)
  • 60 grams Parmesan cheese, grated, (2 oz)
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons Dijon mustard
  • 6 tablespoons unsalted butter

Instructions
 

  • Preheat your oven to 190 C (375 F). Lightly butter a 8x8 baking dish.
  • In a large non stick pan, melt 2 tablespoons of butter on medium low heat. When melted and hot, add the onion and a pinch of salt as desired. Cook the onion, stirring occasionally until golden brown and reduced in volume, about 30 to 40 minutes. When cooked, remove from heat and set aside.
  • While the onion is cooking, heat a pot of salted water to a boil. Add the pasta and cook until just tender, drain then set aside.
  • Same pot used for the pasta, add the 4 tablespoons of butter and heat over medium heat. When the butter is melted, add the flour and whisk constantly for 1-2 minutes until golden brown and smooth, then slowly pour in the milk, also whisking constantly until smooth, about 5 minutes. Now slowly pour in the evaporated milk, and you guessed it, whisking constantly until thickened.
  • Reduce the heat to low and add the cheeses to the pot, reserve 2 tablespoons of Parmesan for later use, whisk until the cheese is melted into the sauce. Whisk in the nutmeg, mustard, and season to taste with salt and pepper as desired.
  • To the pot, stir in the pasta and the onion and mix to coat well. Pour mixture into the prepared baking dish, and sprinkle the reserved Parmesan on the top.
  • Bake for about 20 to 25 minutes until the top is golden brown.
  • Cool for 3 to 5 minutes, serve and enjoy.

Notes

I will price this when I get some Swiss and Gouda cheese, Gruyere would be a long shot where I live. I will say Low cost for now.
Provided courtesy of good friend, Stephen Connell.
United States.

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