NICOLE'S FRENCH ONION MAC AND CHEESE
This mac and cheese provides the rich flavor of French onion soup in a comforting new package. This is a great dish to serve for an elegant entertaining meal or as a side dish to a grilled steak.
Provided by NicoleMcmom
Categories Baked Macaroni and Cheese
Time 1h50m
Yield 8
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons butter and olive oil in a large skillet over medium heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to medium-low and cook, stirring occasionally, until golden brown, about 40 minutes.
- Add thyme, Worcestershire, and sherry and cook until most of the liquid has evaporated, about 3 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove onions from the pan and set aside. Reserve skillet.
- Bring a large pot of water to a boil and add 2 teaspoons salt. Add pasta and cook until tender, about 6 minutes. Drain and set aside.
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch or 3-quart baking dish.
- Place the reserved skillet over medium heat and add remaining butter. When butter has melted, whisk in flour and cook, stirring often, 2 minutes. Whisk in milk and bring mixture to a simmer, stirring often. Sprinkle with remaining salt and pepper and cook 5 minutes, stirring often. Stir in 1 1/2 cups Cheddar and 1 cup Swiss cheese and remove from heat.
- Stir in reserved onions and pasta and pour mixture into the buttered baking dish. Tear bread slices in half and place over the top of the pasta mixture. Sprinkle with remaining cheeses.
- Bake in the preheated oven until golden and bubbly, about 25 minutes.
Nutrition Facts : Calories 696.5 calories, Carbohydrate 45.8 g, Cholesterol 122.8 mg, Fat 41.9 g, Fiber 2.2 g, Protein 33.9 g, SaturatedFat 25.4 g, Sodium 1112.1 mg
FRENCH ONION "SOUP" MAC AND CHEESE
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.
- Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.
- French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
- Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
- Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.
FRENCH ONION MACARONI AND CHEESE
This outrageously good macaroni and cheese fuses two classic comfort foods into one dish. Caramelizing onions can be a time-consuming affair, but here, the process is sped up by using high heat and and a little water to prevent scorching. The sauce is made with a combination of Gruyère, to remind you of French onion soup, and white Cheddar, to make it melty and smooth. Instead of topping the dish with a dusting of diminutive bread crumbs, it's dotted with Gruyère toasts that become melty and crisp after a few minutes under the broiler. (You'll want to slide a sheet pan underneath before baking, in case some of the sauce bubbles over.) This is over-the-top richness at its best.
Provided by Ali Slagle
Categories dinner, casseroles, pastas, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. (If you're planning to bake the macaroni and cheese in a baking dish instead of a skillet, butter 9-by-13-inch baking dish or other 3-quart casserole.)
- Meanwhile, in a deep, large (12-inch) ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Add the onions, thyme sprigs and bay leaf, if using, and season with salt and pepper. Cover with a lid, baking sheet or foil and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes.
- Uncover and continue to cook on medium-high, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry, add a few tablespoons of water at a time to prevent them from burning, scraping up any browned bits that are stuck to the bottom of the skillet. (You will need to do this several times.)
- While the onions are cooking, heat the oven to 450 degrees. Cook the pasta in the boiling water until 2 minutes shy of al dente; drain and set aside. Rub one side of each baguette slice with garlic.
- When the onions are a deep golden brown, discard the thyme sprigs and bay leaf and deglaze the skillet with the vinegar until evaporated, scraping up browned bits as you go, about 30 seconds. Add the remaining 2 tablespoons butter. When melted, add the flour and cook, stirring, until the flour begins to stick to the bottom of the pan and has turned a light golden brown, about 3 minutes. Slowly whisk in the milk and season with salt and pepper. Bring to a simmer, whisking often.
- Reserve 1 cup of the Gruyère. Carefully add the remaining Gruyère and all the Cheddar to the caramelized onion mixture and carefully stir until melted. If your pan is big enough, add the cooked pasta and stir to combine, or combine the sauce and pasta in the prepared dish.
- Spread the pasta mixture in an even layer in the prepared dish, then top with the baguette slices, garlic-side up. Sprinkle the toasts with the reserved 1 cup Gruyère and season with pepper. Place the skillet or dish on a sheet pan and bake until bubbly and brown in spots, 10 to 15 minutes. If you like a crispier top, broil for a few minutes. Let cool slightly, then garnish with fresh thyme leaves.
FRENCH ONION BAKED MAC AND CHEESE
This elevated take on a traditional Thanksgiving side combines the sweetness of caramelized onions with the creamy tang of two kinds of cheese. The crunchy French fried onion topping -- everyone's favorite Thanksgiving garnish -- adds the perfect counterpoint to all that creaminess.
Provided by Food Network Kitchen
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the onions, sprinkle with the thyme, sugar and 1/2 teaspoon pepper and cook, stirring occasionally, until dark brown, about 20 minutes. Add the wine and bouillon cube and stir to dissolve the bouillon. Cook until the liquid is reduced by half, about 5 minutes. Set aside.
- Melt 4 tablespoons butter in a large heavy-bottomed saucepan or Dutch oven over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk. Cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes; remove from the heat. Stir in the Cheddar and 2 cups of the Gruyere until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch metal baking dish with the melted butter. Spread half the pasta mixture in the prepared dish. Top with the onion mixture in an even layer, then cover with the remaining pasta mixture. Sprinkle with the remaining Gruyere.
- Bake until heated through and just bubbling, about 20 minutes. Top with the French fried onions and return to the oven for 5 minutes. Let rest for 10 minutes, then sprinkle with the chives before serving.
FRENCH ONION MACARONI AND CHEESE
Make and share this French Onion Macaroni and Cheese recipe from Food.com.
Provided by threeovens
Categories Penne
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat a skillet over medium high heat and cook onions, thyme, and bay leaf in butter for 5 minutes; season with salt and pepper, lower heat and cook until onions are browned, about 10 to 15 minutes, transfer to a plate, discard bay leaf.
- Meanwhile, bring a large pot of salted water to a boil, add pasta and cook until al dente; drain and return to pot.
- Melt 2 tablespoons butter in the skillet over medium heat.
- Whisk in flour for about a minute, then whisk in chicken stock and milk and bring to a boil.
- Season with salt, pepper, nutmeg, lower heat and cook until thickened, about 5 minutes.
- Stir in cheese to melt.
- Combine onions and cheese sauce with pasta and toss.
FRENCH ONION MAC AND CHEESE!!
This is not the mac and cheese you grew up eating... it's super rich and decadent. The creamy cheese sauce is a nice mixture of the mild Fontina with the zesty Asiago. Caramelized onions add a wonderful flavor and texture. Topping this, though, with croutons and Gruyere brings this mac and cheese to a whole new level. This is not...
Provided by Samantha Jacobs
Categories Other Appetizers
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. Heat 2 tablespoons butter and olive oil over medium low heat in a large non-stick skillet. Add onions, cover, and cook 30 minutes, stirring every 10 minutes.
- 2. Remove lid and cook an additional 10 minutes or until caramelized.
- 3. Meanwhile, prepare pasta according to package directions. Drain and place back in a large pot with the caramelized onions.
- 4. Melt remaining 4 tablespoons butter in a large saucepan over medium heat. Whisk in flour until smooth and cook one more minute or until mixture starts to brown.
- 5. Whisk in milk and bring to a boil.
- 6. Reduce heat to low and mix in Fontina, Asiago, and mascarpone cheeses, plus the salt.
- 7. Heat 5 minutes or until cheese is melted and the mixture is smooth, whisking occasionally.
- 8. Mix cheese sauce with cooked pasta and caramelized onions in the large pot.
- 9. Pour pasta into 8 oven-safe dishes, preferably French onion soup bowls. Place dishes on a large cookie sheet.
- 10. Heat oven broiler. Top bowls filled with mac & cheese evenly with croutons and shredded Gruyere cheese.
- 11. Broil for 2 to 3 minutes or until cheese is melted.
FRENCH ONION MAC & CHEESE
Make and share this French Onion Mac & Cheese recipe from Food.com.
Provided by Food.com
Categories Macaroni And Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large Dutch oven or heavy pot over medium heat, melt butter. Add the onions, half of the thyme leaves, salt and pepper and cook, stirring occasionally, until onions are soft and caramelized, about 15-20 minutes.
- Stir in the flour until completely combined, then turn the heat up to medium high and deglaze the pan with the sherry. Simmer until the sherry is reduced to about 1/4 cup, 2-3 minutes, then stir in the beef broth. Bring the broth to a simmer, then stir in the elbow macaroni. Cook according to package directions for al dente, about 5-6 minutes.
- When macaroni is cooked, stir in 1 1/2 cups gruyere cheese, 1 cup Colby jack cheese and 1 cup mozzarella cheese. Fold the cheeses into the pasta to melt, then add remaining thyme, sage, chopped parsley, salt and pepper.
- Divide the mac and cheese into 6-8 ounce crocks. Top each with 1/4 cup toasted panko and remaining 1 cup gruyere, 1 cup Colby Jack and 1 cup mozzarella.
- Preheat oven to broil. Place the crocks on a baking sheet and brown the Mac and Cheese until the cheese is melted and the browning in spots, about 3-4 minutes.
Nutrition Facts : Calories 937.6, Fat 44.7, SaturatedFat 26.1, Cholesterol 132.9, Sodium 794.4, Carbohydrate 83.8, Fiber 4.6, Sugar 6.2, Protein 45.3
FRENCH ONION MAC-AND-CHEESE
Two soul-warming classics become one in this mash-up of mac-and-cheese and French onion soup. Use a triple-billing of big cheeses for maximum impact: Gruyère gives earthy notes, fontina provides a sweet undertone, and Emmentaler hits with some tart tang.
Provided by Sarah Carey
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 450°F. Melt 2 tablespoons butter in a large skillet over medium heat. Add onions and thyme, season with salt and pepper, cover, and cook 5 minutes. Uncover and continue to cook, stirring frequently, until onions are golden brown, 15 to 20 minutes (if skillet darkens or onions begin to stick, add a splash of water).
- Add wine to skillet, scraping up browned bits from bottom with a wooden spoon. Stir in mustard and bouillon; remove from heat.
- Meanwhile, cook pasta in a large pot of salted boiling water until still a bit crunchy, 5 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
- Melt remaining 4 tablespoons butter in same pot over medium-high heat. Add flour and cook, whisking constantly, 1 minute. Gradually whisk in milk and reserved pasta water. Bring to a boil, whisking occasionally, then cook 1 minute.
- Remove from heat, mix cheeses together (you should have about 5 cups) and stir in all but 1 cup until melted. Stir in cooked pasta; season with salt. Divide pasta mixture evenly among six 6-ounce ramekins and place on a rimmed baking sheet.
- Top evenly with onion mixture, then bread. Bake 7 minutes. Sprinkle with remaining 1 cup cheese and continue baking until bubbly, 6 to 8 minutes more. Garnish with thyme leaves; serve.
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4.3/5 (12)Total Time 1 hr 25 mins
- Preheat oven to 350°. Brush 4 to 6 ramekins (depending on size) or small ovenproof baking dishes with butter.
- Add the onions and a pinch of salt and cook, stirring occasionally, until they are golden, about 30 minutes.
FRENCH ONION MAC AND CHEESE - JUST A TASTE
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5/5 (12)Total Time 1 hr 10 minsCategory Main CourseCalories 699 per serving
- Melt 2 tablespoons butter in a medium saucepan set over low heat. Add the onions, garlic, thyme, and bay leaf and cook until the onions are caramelized, about 35 minutes.
- Increase the heat to high then add the sherry, and cook while scraping up any browned bits, for 1 minute. Add the beef bouillon and Worcestershire sauce and stir to combine.
- Bing a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and set it aside.
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