Caramelised Onion Baked Mac and Cheese
Elbow macaroni coated in a silky cream sauce and sweet caramelised red onions, baked under a golden blanket of mozzarella and cheddar. Cozy, stretchy, and full of deep flavor.
Equipment
- 1 | Large skillet | for onions and sauce
- 1 | Pot | for boiling pasta
- 1 | Whisk |
- 1 | Baking dish | 9x13 or similar
- 1 | Spatula |
Ingredients
- 12 | oz | elbow macaroni |
- 3 | large | red onions | sliced
- 3 | cloves | garlic |
- 4 | tbsp | butter |
- 3 | tbsp | flour |
- 2.5 | cups | milk |
- 2 | cups | shredded mozzarella |
- 1.5 | cups | shredded cheddar |
- 2 | tbsp | oil |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
Instructions
- Caramelise sliced red onions and garlic in oil over medium-low heat until deep brown.
- Cook elbow macaroni until al dente and drain.
- Melt butter, whisk in flour, and cook one minute.
- Slowly add milk while whisking until the sauce thickens.
- Stir pasta and most of the caramelised onions into the sauce.
- Transfer mixture to a greased baking dish.
- Top with remaining onions and shredded cheeses.
- Bake at 375°F for 20-25 minutes until golden and bubbling.
- Tip: Let the bake rest 5 minutes before serving for the best cheese pull.
Notes
Store leftovers in an airtight container in the fridge up to 3 days.
Reheat in a 350°F oven to keep the top crispy.
Assemble ahead and refrigerate unbaked for up to 1 day.
Yellow onions can replace red if needed.
Reheat in a 350°F oven to keep the top crispy.
Assemble ahead and refrigerate unbaked for up to 1 day.
Yellow onions can replace red if needed.