Caramelized Onion and Gruyère Baked Macaroni

• 8 ounces elbow macaroni
• 2 tablespoons unsalted butter
• 2 large onions, thinly sliced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 8 ounces Gruyère cheese, shredded
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup breadcrumbs
• 2 tablespoons Parmesan cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook macaroni according to package directions; drain and set aside.
3. 3 In a large skillet, melt butter over medium heat. Add onions and cook until caramelized, about 20 minutes.
4. 4 In another pot, whisk flour into milk and cream, cooking over medium heat until thickened.
5. 5 Remove from heat, stir in Gruyère, salt, pepper, and nutmeg until smooth.
6. 6 Combine macaroni and caramelized onions in a baking dish. Pour cheese sauce over top.
7. 7 Mix breadcrumbs and Parmesan, sprinkle over macaroni.
8. 8 Bake for 20 minutes or until golden and bubbly.
9. 9 Let stand 5 minutes before serving.

Equipment

• Large skillet
• Baking dish
• Whisk

Variations

• Add cooked diced ham for a ham and cheese twist.
• Substitute Gruyère with cheddar for a classic taste.

Substitutions

• If Gruyère is unavailable, use Swiss or Emmental cheese.

Pairings

• Steamed broccoli
• Roasted vegetables

Nutrition

Tips

• For extra flavor, sauté onions in a mix of butter and olive oil.
• Use a cast iron skillet for even browning of onions.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge, then reheat covered in a 350°F oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pairs well with garlic bread on the side.

FAQ