Caramelized Onion Mac and Cheese


Caramelized Onion Mac and CheeseWe’ll definitely be making this incredibly delicious Caramelized Onion Mac and Cheese for a holiday gathering, and honestly, any other chance we get too.

Caramelized Onion Mac and Cheese
Serves: 8 to 10 servings
  • 1 cup crumbled cornbread
  • 1¾ cups shredded Gruyère cheese, divided
  • 2 tablespoons unsalted butter, melted
  • 3 teaspoons kosher salt, divided
  • 1½ teaspoons chopped fresh thyme, divided
  • 5 tablespoons unsalted butter, divided
  • 1½ large red onions, thinly sliced (about 1 pound)
  • 3 cloves garlic, chopped
  • 1½ tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 3 tablespoons all-purpose flour
  • 2½ cups whole milk, room temperature
  • 4½ cups shredded sharp white Cheddar cheese
  • 1 teaspoon dry mustard
  • 1 teaspoon ground black pepper
  • 1 (16-ounce) package penne pasta, cooked according to package directions
  • Garnish: fresh thyme
  1. Preheat oven to 425°.
  2. In a small bowl, combine cornbread crumbles, ½ cup Gruyère, melted butter, ½ teaspoon salt, and ½ teaspoon thyme.
  3. In a 12-inch cast-iron skillet, heat 2 tablespoons butter over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned, 8 to 10 minutes. Add garlic; cook for 3 to 4 minutes, stirring frequently. Stir in vinegar, honey, and remaining 1 teaspoon thyme; cook until liquid is mostly absorbed, 1 to 2 minutes. Transfer onion mixture to a bowl. Wipe skillet clean.
  4. Melt remaining 3 tablespoons butter in skillet over medium heat. Add flour; cook, stirring constantly with a silicone whisk or wooden spoon, until golden and bubbly, 1 to 2 minutes. Gradually add milk, and increase heat to medium-high; cook, stirring frequently, until thickened, 6 to 8 minutes. Remove from heat. Gradually whisk in Cheddar and remaining 1¼ cups Gruyère. (Sauce will be thick.) Add mustard, pepper, and remaining 2½ teaspoons salt. Stir in cooked pasta and onion mixture. Top with cornbread mixture.
  5. Bake until topping is golden brown, about 10 minutes. Garnish with thyme, if desired.



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