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.
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.
United States.
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