Caramelized Onion and Rosemary Mac and Cheese

• 8 oz elbow macaroni
• 2 large onions, thinly sliced
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups milk
• 2 tbsp all-purpose flour
• 1 tsp dried rosemary
• Salt to taste
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Steps

1. 1 Cook macaroni according to package directions until al dente; drain and set aside.
2. 2 In a large skillet, heat butter and olive oil over medium heat. Add onions and cook until caramelized, about 20 minutes.
3. 3 In a saucepan, whisk flour into milk to create a smooth mixture. Cook over medium heat, stirring constantly, until thickened.
4. 4 Remove from heat and stir in both cheeses until melted and smooth.
5. 5 Add cooked macaroni, caramelized onions, rosemary, salt, black pepper, and cayenne to the cheese sauce. Stir to combine.
6. 6 Serve immediately in bowls.

Equipment

• Large pot
• Large skillet
• Saucepan
• Wooden spoon
• Whisk

Variations

• Add cooked bacon or sautéed mushrooms for a heartier version.
• Use smoked paprika instead of cayenne for a smoky twist.

Substitutions

• If you don't have rosemary, substitute with thyme for a different herbal note.
• Use plant-based butter and cheese alternatives for a vegan option.

Pairings

• Pairs well with a light lager or a crisp Chardonnay.

Nutrition

Tips

• For extra flavor, toast the rosemary in a dry pan for a few seconds before adding it to the cheese sauce.
• Feel free to use a mix of cheeses for added depth of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of milk to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of milk if needed.

Serving Suggestions

• Pair with a crisp Caesar salad for a complete meal.
• Serve with garlic bread for extra indulgence.

FAQ