This is not your ordinary Mac & Cheese, it is a lot better. It’s like a modern-day Mac & Cheese, it looks so pretty that you can even serve this at dinner parties. I’m sure everyone will love this; it’s oozing with cheese and those caramelized onions are a winner!
INGREDIENTS
5 tablespoon butter, divided, plus more room temperature for brushing
2 large yellow onions, thinly sliced
Kosher salt
8 oz. cavatappi or other short curly pasta
2 tablespoon all-purpose flour
2 1/2 cups of whole milk
1 cup of grated fontina cheese
2 1/2 cups grated Gruyère
1 cup of shredded sharp white cheddar
1 teaspoon Dijon mustard
Pinch of cayenne pepper
1 teaspoon fresh thyme leaves, plus more for garnish
DIRECTIONS
Step 1: Ready the oven. Preheat to 350 degrees. Brush with butter some small ovenproof baking dishes or 4 to 6 ramekins (depends on size) and one large baking pan.
Step 2: Melt 3 tablespoons of butter in a large skillet over medium heat. Add the onions and a pinch of salt. Stirring now and then for 30 minutes until the onions are golden.
Step 3: Boil water in a large pot and add salt. Cook the pasta following the directions written on the package. Once al dente, drain the pasta.
Step 4: In a different saucepan, melt the remaining butter over medium-high heat. Add the flour, stir for 1 minute until cooked. Slowly whisk in the milk until combined. reduce the heat to medium and bring to a boil. Simmer until sauce is thickened (stirring continuously) for about 6 minutes. Add the fontina, 1 cup of the gruyere, and cheddar. Stir until melted. Remove from the heat. Pour in the pasta, caramelized onions, Dijon, thyme, and cayenne. Season with salt and pepper.
Step 5: Evenly distribute the mixture among the ramekins and top with the remaining gruyere. Place in the preheated oven and bake for 20 minutes until you see bubbles around the edges.
Step 6: Now, we broil. Switch the oven to broil, and broil the cheese for 2 minutes until golden. before serving garnish with more thyme. Enjoy!
Ingredients
- 5 tablespoon butter, divided, plus more room temperature for brushing
- 2 large yellow onions, thinly sliced
- Kosher salt
- 8 oz. cavatappi or other short curly pasta
- 2 tablespoon all-purpose flour
- 2 1/2 cups of whole milk
- 1 cup of grated fontina cheese
- 2 1/2 cups grated Gruyère
- 1 cup of shredded sharp white cheddar
- 1 teaspoon Dijon mustard
- Pinch of cayenne pepper
- 1 teaspoon fresh thyme leaves, plus more for garnish
Instructions
Step 1: Ready the oven. Preheat to 350 degrees. Brush with butter some small ovenproof baking dishes or 4 to 6 ramekins (depends on size) and one large baking pan.
Step 2: Melt 3 tablespoons of butter in a large skillet over medium heat. Add the onions and a pinch of salt. Stirring now and then for 30 minutes until the onions are golden.
Step 3: Boil water in a large pot and add salt. Cook the pasta following the directions written on the package. Once al dente, drain the pasta.
Step 4: In a different saucepan, melt the remaining butter over medium-high heat. Add the flour, stir for 1 minute until cooked. Slowly whisk in the milk until combined. reduce the heat to medium and bring to a boil. Simmer until sauce is thickened (stirring continuously) for about 6 minutes. Add the fontina, 1 cup of the gruyere, and cheddar. Stir until melted. Remove from the heat. Pour in the pasta, caramelized onions, Dijon, thyme, and cayenne. Season with salt and pepper.
Step 5: Evenly distribute the mixture among the ramekins and top with the remaining gruyere. Place in the preheated oven and bake for 20 minutes until you see bubbles around the edges.
Step 6: Now, we broil. Switch the oven to broil, and broil the cheese for 2 minutes until golden. before serving garnish with more thyme. Enjoy!
