Description
This creamy macaroni and cheese recipe is enhanced with deliciously caramelized onions and a blend of cheeses, perfect for a comforting meal.
Ingredients
Scale
- 3 large yellow onions, thinly sliced
- 3 tbsp butter
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 3 tbsp all-purpose flour
- 4 cups beef broth
- 1 cup half-and-half or heavy cream
- 1 ½ cups grated Gruyère cheese
- 1 cup sharp white cheddar cheese, grated
- 12 oz elbow macaroni
- Optional: French bread or baguette slices for toasting
- Extra grated cheese for topping (about ½ cup)
Instructions
- Slowly cook onions in butter over low heat for 30-40 minutes, stirring occasionally, until golden brown.
- Sprinkle flour over the onions and stir. Gradually whisk in beef broth and half-and-half until smooth. Add garlic and thyme, then melt in Gruyère and cheddar cheeses. Season with salt and pepper.
- Boil elbow macaroni until al dente. Drain, reserving some pasta water.
- Mix the cooked macaroni into the cheese sauce until evenly coated.
- Transfer to an oven-safe dish. Top with extra cheese and baguette slices. Broil until bubbly and golden brown, watching carefully.
Notes
- For a vegetarian version, substitute vegetable broth for beef broth.
- Feel free to add cooked bacon or cooked vegetables for added flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 100mg