Menas Baked Macaroni And Cheese With Caramelized Onion Recipes

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MENA'S BAKED MACARONI AND CHEESE WITH CARAMELIZED ONION



Mena's Baked Macaroni and Cheese with Caramelized Onion image

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

6 tablespoons butter, divided
1 large Vidalia or other sweet onion, thinly sliced
½ teaspoon sugar
1 pinch salt
1 (8 ounce) box uncooked macaroni
1 cup plain bread crumbs
½ teaspoon dried mustard
1 clove garlic, minced
1 pinch cayenne pepper
3 tablespoons all-purpose flour
1 ¾ cups milk
¾ cup low-sodium chicken broth
8 ounces grated sharp white Cheddar cheese
½ cup grated Parmesan cheese
salt and black pepper to taste

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

MENA'S BAKED MACARONI AND CHEESE WITH CARAMELIZED ONION



Mena's Baked Macaroni and Cheese with Caramelized Onion image

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     Baked Macaroni and Cheese

Time 1h45m

Yield 6

Number Of Ingredients 15

6 tablespoons butter, divided
1 large Vidalia or other sweet onion, thinly sliced
½ teaspoon sugar
1 pinch salt
1 (8 ounce) box uncooked macaroni
1 cup plain bread crumbs
½ teaspoon dried mustard
1 clove garlic, minced
1 pinch cayenne pepper
3 tablespoons all-purpose flour
1 ¾ cups milk
¾ cup low-sodium chicken broth
8 ounces grated sharp white Cheddar cheese
½ cup grated Parmesan cheese
salt and black pepper to taste

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

MENA'S BAKED MACARONI AND CHEESE WITH CARAMELIZED ONION



Mena's Baked Macaroni and Cheese with Caramelized Onion image

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     Baked Macaroni and Cheese

Time 1h45m

Yield 6

Number Of Ingredients 15

6 tablespoons butter, divided
1 large Vidalia or other sweet onion, thinly sliced
½ teaspoon sugar
1 pinch salt
1 (8 ounce) box uncooked macaroni
1 cup plain bread crumbs
½ teaspoon dried mustard
1 clove garlic, minced
1 pinch cayenne pepper
3 tablespoons all-purpose flour
1 ¾ cups milk
¾ cup low-sodium chicken broth
8 ounces grated sharp white Cheddar cheese
½ cup grated Parmesan cheese
salt and black pepper to taste

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

MENA'S BAKED MACARONI AND CHEESE WITH CARAMELIZED ONION



Mena's Baked Macaroni and Cheese with Caramelized Onion image

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     Baked Macaroni and Cheese

Time 1h45m

Yield 6

Number Of Ingredients 15

6 tablespoons butter, divided
1 large Vidalia or other sweet onion, thinly sliced
½ teaspoon sugar
1 pinch salt
1 (8 ounce) box uncooked macaroni
1 cup plain bread crumbs
½ teaspoon dried mustard
1 clove garlic, minced
1 pinch cayenne pepper
3 tablespoons all-purpose flour
1 ¾ cups milk
¾ cup low-sodium chicken broth
8 ounces grated sharp white Cheddar cheese
½ cup grated Parmesan cheese
salt and black pepper to taste

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

BAKED MACARONI & CHEESE WITH CARAMELIZED ONIONS



Baked Macaroni & Cheese With Caramelized Onions image

Make and share this Baked Macaroni & Cheese With Caramelized Onions recipe from Food.com.

Provided by Adopted Parisian

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices bacon
1 sweet onion, halved and thinly sliced
1 1/2 cups elbow macaroni
2 cups mozzarella cheese, shredded
4 ounces gruyere cheese, shredded
1 cup light cream
1/8 teaspoon black pepper
1 cup crouton, crushed

Steps:

  • Preheat oven to 350 degrees. Bake the bacon until crisp, turning once. Drain bacon on paper towels; crumble. Drain bacon drippings into saute pan.
  • Cook onion in bacon drippings for 8 to 10 minutes or until onion is tender and golden brown. Set aside.
  • In a large saucepan cook macaroni according to package directions. Drain and return to saucepan. Stir in the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the gruyere cheese, cream, and pepper. Toss gently to combine. Spoon into a 1-1/2-quart casserole.
  • Bake, uncovered, in a 350 degree F ovenfor 20 minutes. Stir gently. Top with the remaining mozzarella cheese and sprinkle with crumbs. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.
  • Serve hot with a green salad.

Nutrition Facts : Calories 694.2, Fat 44.6, SaturatedFat 23.6, Cholesterol 130.4, Sodium 714.4, Carbohydrate 41.4, Fiber 2, Sugar 2.6, Protein 31.4

MACARONI AND CHEESE WITH CARAMELIZED ONIONS AND BACON



Macaroni and Cheese with Caramelized Onions and Bacon image

Very intense, rich dish due to the sharpness of the cheeses melded with spicy, creamy, and tangy flavors.

Provided by lalala71

Categories     Meat and Poultry Recipes     Pork

Time 1h20m

Yield 8

Number Of Ingredients 22

1 (16 ounce) package elbow macaroni
¼ cup butter
½ cup sour cream
1 egg, beaten
2 tablespoons cream cheese, softened
4 cups grated Asiago cheese
4 cups grated Vermont Cheddar cheese
4 slices bacon
2 tablespoons butter
1 large onion, sliced thin
4 cloves garlic, minced
⅛ teaspoon brown sugar
¼ cup chopped fresh parsley
¼ cup panko bread crumbs
2 tablespoons butter
5 tablespoons all-purpose flour
3 cups milk
½ teaspoon ground mustard
½ teaspoon paprika
¼ teaspoon salt
½ teaspoon pepper
1 tablespoon hot pepper sauce

Steps:

  • Bring a large pot of lightly salted water to a boil, add macaroni and cook for 8 minutes (noodles will still be slightly hard). Drain noodles and transfer to a large bowl with 1/4 cup of butter and toss to coat. Whisk together the sour cream, egg, and cream cheese; add to the pasta and mix well. Stir in 3 cups of grated Asiago and 3 cups of grated Cheddar cheese, reserving the remaining 2 cups of cheese for the topping.
  • Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and chop into small pieces.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Stir 2 tablespoons butter, the onion, and garlic into the bacon drippings in the pan and cook and stir for 2 minutes. Reduce the heat to medium-low, and add the brown sugar. Cook, stirring occasionally, for 10 to 15 minutes until the onions are very soft and golden brown. Mix the cooked bacon, parsley, and panko breadcrumbs into the onions, transfer mixture to a small bowl and set aside.
  • Return the skillet to the heat and melt remaining 2 tablespoons butter over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is smooth and thickened. Stir in the ground mustard, paprika, salt, pepper, and hot sauce. Remove sauce from heat and let cool for five minutes.
  • Pour the sauce over the macaroni mixture, stirring well. Transfer to a greased 9x13 inch pan and sprinkle with the remaining 2 cups of Cheddar cheese. Top cheese with the onion breadcrumb mixture.
  • Bake in preheated oven until bubbling, hot and golden brown on top, about 30 minutes.

Nutrition Facts : Calories 941.8 calories, Carbohydrate 56.6 g, Cholesterol 197 mg, Fat 59.5 g, Fiber 2.4 g, Protein 45.6 g, SaturatedFat 36.3 g, Sodium 1475.4 mg, Sugar 7.2 g

MACARONI AND CHEESE WITH CARAMELIZED ONIONS



Macaroni and Cheese With Caramelized Onions image

This recipe just came to me via email from bhg.com I've yet to make it but it looked, and sounds, amazing.

Provided by dojemi

Categories     Cheese

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 slices bacon
1 large sweet onion, halved and thinly sliced
1 1/2 cups dried elbow macaroni (6 ounces, regular or multi grain)
2 cups shredded mozzarella cheese (8 ounces)
4 ounces processed gruyere cheese, shredded or 4 ounces blue cheese, crumbled
1 cup half-and-half or 1 cup light cream
1/8 teaspoon black pepper

Steps:

  • In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
  • Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
  • In a large saucepan cook macaroni according to package directions. Drain and return to saucepan. Stir in the crumbled bacon, onions, 1-1/2 cups of the mozzarella cheese, the gruyere cheese, half-and half, and pepper. Toss gently to combine. Spoon into a 1-1/2-quart casserole.
  • Bake, uncovered, in a 350 degree F ovenfor 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

Nutrition Facts : Calories 629.5, Fat 39.5, SaturatedFat 20.6, Cholesterol 113.2, Sodium 663.1, Carbohydrate 37.3, Fiber 1.8, Sugar 3.1, Protein 30.8

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