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
FRENCH ONION "SOUP" MAC AND CHEESE
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.
- Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
- French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
- Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
- Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.
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.
FRENCH ONION MAC & CHEESE
Make and share this French Onion Mac & Cheese recipe from Food.com.
Provided by Food.com
Categories Macaroni And Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large Dutch oven or heavy pot over medium heat, melt butter. Add the onions, half of the thyme leaves, salt and pepper and cook, stirring occasionally, until onions are soft and caramelized, about 15-20 minutes.
- Stir in the flour until completely combined, then turn the heat up to medium high and deglaze the pan with the sherry. Simmer until the sherry is reduced to about 1/4 cup, 2-3 minutes, then stir in the beef broth. Bring the broth to a simmer, then stir in the elbow macaroni. Cook according to package directions for al dente, about 5-6 minutes.
- When macaroni is cooked, stir in 1 1/2 cups gruyere cheese, 1 cup Colby jack cheese and 1 cup mozzarella cheese. Fold the cheeses into the pasta to melt, then add remaining thyme, sage, chopped parsley, salt and pepper.
- Divide the mac and cheese into 6-8 ounce crocks. Top each with 1/4 cup toasted panko and remaining 1 cup gruyere, 1 cup Colby Jack and 1 cup mozzarella.
- Preheat oven to broil. Place the crocks on a baking sheet and brown the Mac and Cheese until the cheese is melted and the browning in spots, about 3-4 minutes.
Nutrition Facts : Calories 937.6, Fat 44.7, SaturatedFat 26.1, Cholesterol 132.9, Sodium 794.4, Carbohydrate 83.8, Fiber 4.6, Sugar 6.2, Protein 45.3
FRENCH ONION MAC-AND-CHEESE
Two soul-warming classics become one in this mash-up of mac-and-cheese and French onion soup. Use a triple-billing of big cheeses for maximum impact: Gruyère gives earthy notes, fontina provides a sweet undertone, and Emmentaler hits with some tart tang.
Provided by Sarah Carey
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and thyme, season with salt and pepper, cover, and cook 5 minutes. Uncover and continue to cook, stirring frequently, until onions are golden brown, 15 to 20 minutes (if skillet darkens or onions begin to stick, add a splash of water).
- Add wine to skillet, scraping up browned bits from bottom with a wooden spoon. Stir in mustard and bouillon; remove from heat.
- Meanwhile, cook pasta in a large pot of salted boiling water until still a bit crunchy, 5 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
- Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add flour and cook, whisking constantly, 1 minute. Gradually whisk in milk and reserved pasta water. Bring to a boil, whisking occasionally, then cook 1 minute.
- Remove from heat, mix cheeses together (you should have about 5 cups) and stir in all but 1 cup until melted. Stir in cooked pasta; season with salt. Divide pasta mixture evenly among six 6-ounce ramekins and place on a rimmed baking sheet.
- Top evenly with onion mixture, then bread. Bake 7 minutes. Sprinkle with remaining 1 cup cheese and continue baking until bubbly, 6 to 8 minutes more. Garnish with thyme leaves; serve.
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