FRENCH ONION BAKED MAC AND CHEESE
This elevated take on a traditional Thanksgiving side combines the sweetness of caramelized onions with the creamy tang of two kinds of cheese. The crunchy French fried onion topping -- everyone's favorite Thanksgiving garnish -- adds the perfect counterpoint to all that creaminess.
Provided by Food Network Kitchen
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the onions, sprinkle with the thyme, sugar and 1/2 teaspoon pepper and cook, stirring occasionally, until dark brown, about 20 minutes. Add the wine and bouillon cube and stir to dissolve the bouillon. Cook until the liquid is reduced by half, about 5 minutes. Set aside.
- Melt 4 tablespoons butter in a large heavy-bottomed saucepan or Dutch oven over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk. Cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes; remove from the heat. Stir in the Cheddar and 2 cups of the Gruyere until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch metal baking dish with the melted butter. Spread half the pasta mixture in the prepared dish. Top with the onion mixture in an even layer, then cover with the remaining pasta mixture. Sprinkle with the remaining Gruyere.
- Bake until heated through and just bubbling, about 20 minutes. Top with the French fried onions and return to the oven for 5 minutes. Let rest for 10 minutes, then sprinkle with the chives before serving.
FRENCH ONION MAC AND CHEESE
An upscale mac and cheese! Don't skimp on the cheese! It makes the mac and cheese taste amazing!
Provided by Libbie Remmel
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir onions, thyme, and bay leaf in the butter for 5 minutes; season with salt and pepper. Reduce the heat to medium-low and cook until onions are browned, 10 to 15 minutes. Transfer to a plate and discard the bay leaf. Reserve the skillet.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt remaining butter in the reserved skillet over medium heat. Whisk in flour for 1 minute, then whisk in beef broth and milk and bring to a boil; season with nutmeg, salt, and pepper. Reduce heat and cook until thickened, about 5 minutes. Stir in Gruyere cheese until melted.
- Drain macaroni and toss with onion and sauce until well combined.
Nutrition Facts : Calories 633.5 calories, Carbohydrate 64.8 g, Cholesterol 86 mg, Fat 28.2 g, Fiber 3.4 g, Protein 29.4 g, SaturatedFat 16.4 g, Sodium 372.4 mg, Sugar 6.3 g
SWEET ONION MAC AND CHEESE
Chefs Brian McCracken and Dana Tough are in tune with your needs. While writing the menu for the newly opened The Coterie Room in Seattle, they focused on crave-worthy dishes, striving to make a lasting impression on their diners. Enter the restuarant's stepped-up macaroni and cheese. The base of the dish is soubise, or onion sauce, made using the classic French technique of caramelizing sweet onions and blending them into a smooth purée. The addition of three cheeses and whole milk creates a smooth sauce for orecchiette. Crisp, flash-fried shallots are sprinkled on top of the dish before it's served, which ensures an addictive crunch in each bite. I used french fried onions on top. I skipped the shallots.
Provided by aronsinvest
Categories < 60 Mins
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 721.2, Fat 42, SaturatedFat 23.1, Cholesterol 100.8, Sodium 200.3, Carbohydrate 67.3, Fiber 2.7, Sugar 10.2, Protein 18.7
SWEET CORN MAC 'N' CHEESE
Provided by Yvan Lemoine, Food Network Star Season 8 Finalist
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Move one rack to the top of the oven.
- In a saucepan, simmer the corn with the milk and onion powder, if using, for 5 minutes.
- Combine the cornstarch with about 2 tablespoons water and stir well. Add the cornstarch to the corn mixture and whisk over medium heat for 3 minutes. Season the corn cream with a little nutmeg, salt, pepper and hot sauce if using. Remove from the heat, cover and keep warm.
- Boil the elbow macaroni in full rolling salted water for 4 to 6 minutes. Drain the macaroni well and add to the corn cream. Add the Cheddar, half of the mozzarella and the egg. Stir well. Pour into a 4-cup casserole dish or 12-inch cast-iron skillet and top with the remaining mozzarella.
- In a zip-top plastic bag, lightly crush the croutons using a small mallet or rolling pin. Stir together the oil and crushed croutons and spread over the top of the macaroni and corn mixture. Cook on the top rack until golden, 15 to 20 minutes. Serve with hot sauce.
- This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
CARAMELIZED ONION MACARONI AND CHEESE
Make and share this Caramelized Onion Macaroni and Cheese recipe from Food.com.
Provided by KathyP53
Categories One Dish Meal
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Prepare macaroni according to package directions; drain and set aside.
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add sliced onions and 1 teaspoons sugar. Cook, stirring often, 15 to 20 minutes or until onions are caramel-colored.
- Layer half each of macaroni, onions, cheeses, and cracker crumbs in a lightly greased 13 X 9" baking dish. Layer with remaining macaroni, onions, and cheese.
- Whisk together eggs and next 3 ingredients; pour over macaroni mixture.
- Stir together remaiing cracker crumbs, melted butter, and, if desired, pecans. Sprinkle evenly over macaroni mixture.
- Bake at 350 degrees for 1 hour or until golden brown and set. Let stand 10 minutes before serving.
Nutrition Facts : Calories 648, Fat 38.2, SaturatedFat 22, Cholesterol 261.5, Sodium 1118.4, Carbohydrate 42.7, Fiber 1.9, Sugar 3.4, Protein 33.1
NICOLE'S FRENCH ONION MAC AND CHEESE
This mac and cheese provides the rich flavor of French onion soup in a comforting new package. This is a great dish to serve for an elegant entertaining meal or as a side dish to a grilled steak.
Provided by NicoleMcmom
Categories Baked Macaroni and Cheese
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to medium-low and cook, stirring occasionally, until golden brown, about 40 minutes.
- Add thyme, Worcestershire, and sherry and cook until most of the liquid has evaporated, about 3 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove onions from the pan and set aside. Reserve skillet.
- Bring a large pot of water to a boil and add 2 teaspoons salt. Add pasta and cook until tender, about 6 minutes. Drain and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch or 3-quart baking dish.
- Place the reserved skillet over medium heat and add remaining butter. When butter has melted, whisk in flour and cook, stirring often, 2 minutes. Whisk in milk and bring mixture to a simmer, stirring often. Sprinkle with remaining salt and pepper and cook 5 minutes, stirring often. Stir in 1 1/2 cups Cheddar and 1 cup Swiss cheese and remove from heat.
- Stir in reserved onions and pasta and pour mixture into the buttered baking dish. Tear bread slices in half and place over the top of the pasta mixture. Sprinkle with remaining cheeses.
- Bake in the preheated oven until golden and bubbly, about 25 minutes.
Nutrition Facts : Calories 696.5 calories, Carbohydrate 45.8 g, Cholesterol 122.8 mg, Fat 41.9 g, Fiber 2.2 g, Protein 33.9 g, SaturatedFat 25.4 g, Sodium 1112.1 mg
FRENCH ONION MACARONI AND CHEESE
This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it's dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You'll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.
Provided by Ali Slagle
Categories dinner, casseroles, pastas, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. (If you're planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)
- Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.
- Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)
- While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.
- When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.
- Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.
- Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.
MENA'S BAKED MACARONI AND CHEESE WITH CARAMELIZED ONION
This is a fancy macaroni and cheese recipe that I came up with. The sweet caramelized onions and the sharp cheese flavors really complement each other. This recipe requires a little more work, but it's worth it. Vegetable broth can be substituted for chicken broth to make this a vegetarian dish. Enjoy!!
Provided by Malina Bleeding Heart Morris
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h45m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 50.9 g, Cholesterol 81.7 mg, Fat 29 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 17.7 g, Sodium 582.7 mg, Sugar 6.6 g
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