Sweetonionmacandcheese Recipes

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THE BEST HOMEMADE BAKED MAC AND CHEESE



The BEST Homemade Baked Mac and Cheese image

The BEST Homemade Mac and Cheese of your LIFE. Outrageously cheesy, ultra creamy, and topped with a crunchy Panko-Parmesan topping, this mac and cheese recipe is most definitely a keeper. I used three different cheese and a homemade cheese sauce to take this macaroni and cheese recipe over the top.

Provided by Trish - Mom On Timeout

Categories     Dinner

Time 1h

Number Of Ingredients 13

16 oz elbow macaroni, cooked ((or other tubular pasta))
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
1/3 cup all purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese (shredded)
2 cups Gruyere cheese (shredded)
salt and pepper to taste
1 1/2 cups panko crumbs
4 tbsp butter (melted)
1/2 cup Parmesan cheese (shredded)
1/4 tsp smoked paprika ((or regular paprika))

Steps:

  • Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
  • Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
  • Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
  • Melt butter in a deep saucepan, dutch oven, or stock pot.
  • Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
  • Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
  • Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
  • Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
  • Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
  • In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 642 kcal, Carbohydrate 40 g, Protein 26 g, Fat 41 g, SaturatedFat 24 g, Cholesterol 125 mg, Sodium 550 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CARAMELIZED ONION MACARONI AND CHEESE



Caramelized Onion Macaroni and Cheese image

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

1 (8 ounce) package large elbow macaroni
2 tablespoons butter
2 large onions, thinly sliced
1 teaspoon sugar
1 lb white cheddar cheese, shredded
1 cup shredded parmesan cheese
32 saltine crackers, finely crushed and divided
6 large eggs
4 cups milk
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter, melted
1/2 cup chopped pecans (optional)

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

FRENCH ONION MAC AND CHEESE



French Onion Mac and Cheese image

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

4 tablespoons unsalted butter, divided
2 large onions, very thinly sliced
1 teaspoon dried thyme
1 bay leaf
1 pinch salt and ground black pepper to taste
1 (16 ounce) package elbow macaroni
2 tablespoons all-purpose flour
1 cup beef broth
1 cup milk
1 pinch freshly grated nutmeg, or to taste
¾ pound shredded Gruyere cheese

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

THE BEST BAKED MAC AND CHEESE



The Best Baked Mac and Cheese image

A blend of three cheeses delivers a punch of flavor in this creamy mac and cheese. Toasted breadcrumbs give a crunchy texture contrast.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound elbow macaroni
Half a loaf day-old French bread
1 stick (8 tablespoons) unsalted butter
1/4 cup all-purpose flour
2 teaspoons mustard powder
1/4 teaspoon cayenne
3 cups milk
8 ounces fontina cheese, grated (about 2 cups)
8 ounces Gruyere, grated (about 2 cups)
1 pound sharp yellow Cheddar, grated (about 4 cups)

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.
  • Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
  • Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
  • Melt 4 tablespoons of the butter in a large saucepan 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 and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar 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 glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

SWEET ONION MAC AND CHEESE RECIPE - (4.4/5)



Sweet Onion Mac and Cheese Recipe - (4.4/5) image

Provided by HeatherS

Number Of Ingredients 15

8 oz. orecchiette pasta
1 Tbs. olive oil
8 Tbs. unsalted butter
1 cup canola oil
1 large sweet onion, such as Vidalia or Maul, diced
1/3 cup all-purpose flour
2 cups milk, warmed
2 oz. fontina cheese grated, about 1/2 cup
2 oz. sharp white Cheddar cheese, grated, about 1/2 cup
3 Tbs. freshly grated Parmesan cheese
1 large shallot, thinly sliced
1/4 cup rice flour (can substitute cornstarch)
1 tsp. snipped fresh chives
1 tsp. chopped fresh parsley
Salt and freshly ground pepper, to taste

Steps:

  • Bring pot of salted water to boil over high heat. Ai pasta; cook until al dente. Drain pasta; run under cc water and return to pot. Toss pasta with olive oil. Heat 2 Tbs. butter and 1 Tbs. canola oil in skillet over medium heat. Add onion; toss to coat with fat Reduce heat to low; cover and cook 5 minutes. Raise heat to medium-high; sprinkle onion with salt and pepper and cook, uncovered, stirring occasional 7-10 minutes or until onion is golden brown. Pulse onion in food processor or blender; set aside. Heat remaining 6 Tbs. butter in pot over low heat. Stir in flour; cook, stirring constantly, 2 minutes until mixture turns slightly beige and bubbly. Increase heat to medium; slowly whisk in warm milk. Bring to boil, whisking often. Reduce heat to low; simmer sauce, stirring occasionally, 10 minutes or until thickens. Combine cheeses; add to sauce by 1/2-c measures, stirring until cheese melts before next addition. Stir in onion puree; season with salt a pepper. While sauce simmers, heat remaining canola oil small pot to temperature of 350°F. Coat shallot slices with rice flour, shaking off any excess. Fry in oil 1 minutes or until golden brown. Remove shallots from oil with slotted spoon; drain on paper towels. To serve, stir sauce, chives, and parsley in pasta. Cook over low heat until pasta is hot a coated with sauce. Serve immediately, garnish! each serving with some of fried shallots.

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