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Recipe courtesy of Ree Drummond
Caramelized Onion and White Cheddar Mac
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 313
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 41 mg
- Sodium
- 284 mg
- Level: Easy
- Total: 1 hr
- Active: 30 min
- Yield: 6 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 313
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 41 mg
- Sodium
- 284 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Cook the macaroni in boiling water until al dente according to the package instructions, then drain and set aside.
- Fry the bacon in a dry skillet over medium heat, turning several times, until almost crisp, about 10 minutes. Remove and set aside. Pour away all but 2 tablespoons of the bacon grease. Return the skillet to the heat and add the garlic, onions and thyme. Season with a pinch of salt and pepper, then cook over medium-low heat until the onions are golden and caramelized, 12 to 15 minutes.
- While the onions cook, make the cheese sauce for the macaroni. Melt 4 tablespoons of the butter in a large pot over medium heat. Sprinkle in the flour, whisking to combine. Cook the flour, stirring, for a minute or so. Continue to whisk as you add the milk, then the heavy cream. Cook until thick and bubbling, 8 to 10 minutes. Add the Cheddar and processed cheese, stirring until completely melted. Taste and season with salt and pepper as needed. Stir in the cooked macaroni until completely coated.
- Add half of the onion mixture to a 9-by-13-inch baking dish. Top with half of the macaroni mixture. Repeat with another layer of onions and the remaining macaroni mixture. Dot the top with the goat cheese.
- Chop the bacon and toss with the panko breadcrumbs, oregano, rosemary, melted butter and a pinch of salt. Sprinkle over the top of the dish. Bake until bubbly and golden, about 20 minutes.
