Prepare to elevate your mac and cheese game with this mouthwatering recipe that transforms the classic comfort dish into a culinary masterpiece. Imagine creamy, rich cheese sauce coating perfectly cooked macaroni, elevated by the sweet and complex flavor of caramelized onions. This isn't just another mac and cheese recipe - it's a flavor explosion that will have your taste buds dancing and your family begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 2 tablespoons butter
- 1 large onion, thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 8 oz elbow macaroni, 2 tablespoons butter, 1 large onion (thinly sliced), 2 cups shredded sharp cheddar cheese, 1 cup milk, 2 tablespoons all-purpose flour, and salt and pepper to taste.
- In a large pot, bring salted water to a boil. Once boiling, add the elbow macaroni and cook according to the package instructions until al dente, typically about 7-8 minutes. Stir occasionally to prevent sticking.
- While the macaroni is cooking, heat 2 tablespoons of butter in a skillet over medium heat. Once the butter is melted and bubbly, add the thinly sliced onion.
- Cook the onions, stirring occasionally, for about 15-20 minutes or until they are golden brown and caramelized. Reduce the heat if necessary to prevent burning. Season with a pinch of salt to enhance the sweetness of the onions.
- Once the macaroni is done cooking, drain it and set aside. Do not rinse the pasta, as the starch helps the cheese sauce adhere better.
- In the same pot used for the macaroni, melt an additional tablespoon of butter over medium heat. Once melted, sprinkle in the 2 tablespoons of all-purpose flour and whisk continuously for about 1-2 minutes to create a roux, which will help thicken the cheese sauce.
- Gradually add the 1 cup of milk to the roux, continuing to whisk to prevent lumps. Cook for about 3-5 minutes, or until the mixture is thickened and bubbly.
- Reduce the heat to low, then add the 2 cups of shredded sharp cheddar cheese to the thickened milk mixture. Stir until the cheese is completely melted and the sauce is smooth.
- Once the cheese sauce is ready, add the drained macaroni and the caramelized onions to the pot. Stir well to combine, ensuring that the macaroni is evenly coated with the cheese sauce.
- Season the mac and cheese with salt and pepper to taste. If you prefer a creamier texture, you can add a splash more milk at this stage.
- Remove the pot from heat and let it sit for a couple of minutes to thicken slightly before serving. Serve hot, garnished with additional cheese or fresh herbs if desired.
Tips
- Patience is key when caramelizing onions. Low and slow is the secret to developing those deep, sweet flavors without burning.
- Use freshly shredded cheese instead of pre-packaged. It melts more smoothly and creates a creamier sauce.
- Don't rinse your pasta after cooking - the starch helps the cheese sauce cling better to the macaroni.
- Whisk continuously when making the roux to prevent lumps and ensure a smooth cheese sauce.
- For extra richness, you can substitute some of the milk with heavy cream.
- If the sauce is too thick, add a little warm milk to reach your desired consistency.
- Let the mac and cheese rest for a few minutes before serving to allow the sauce to thicken and set.
- For a crispy top, transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes before serving.
Nutrition Facts
Calories: 523kcal
Carbohydrates: 53g
Protein: 22g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 61mg
