We’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
- Preheat oven to 425°.
- In a small bowl, combine cornbread crumbles, ½ cup Gruyère, melted butter, ½ teaspoon salt, and ½ teaspoon thyme.
- 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.
- 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.
- Bake until topping is golden brown, about 10 minutes. Garnish with thyme, if desired.