Macaroni and Cheese with Caramelized Onions and Bacon

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1/2 cup sour cream
• 1 egg, beaten
• 2 tablespoons cream cheese, softened
• 4 cups grated Asiago cheese
• 4 cups grated Vermont Cheddar cheese
• 4 slices bacon
• 2 tablespoons butter
• 1 large onion, sliced thin
• 4 cloves garlic, minced
• 1/8 teaspoon brown sugar
• 1/4 cup chopped fresh parsley
• 1/4 cup panko bread crumbs
• 2 tablespoons butter
• 5 tablespoons all-purpose flour
• 3 cups milk
• 1/2 teaspoon ground mustard
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon hot pepper sauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the elbow macaroni in a large pot of boiling salted water until just tender, about 8 minutes. Drain and toss with 1/4 cup butter in a large bowl.

2. Fry the bacon in a skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, crumble, and set aside.

3. In a skillet over medium heat, melt 2 tablespoons butter. Add the sliced onion and brown sugar and cook, stirring often, until deep golden, about 15 minutes. Add the garlic and cook 1 minute more.

4. In a saucepan over medium heat, melt the other 2 tablespoons butter. Whisk in the flour and cook 1 minute. Gradually whisk in the milk, ground mustard, paprika, salt, pepper and hot pepper sauce. Simmer, stirring, until thickened, about 5 minutes.

5. Remove the sauce from the heat. Stir in the Asiago and Cheddar a handful at a time until melted, then stir in the cream cheese and sour cream until smooth.

6. Whisk the beaten egg with a ladle of the hot cheese sauce, then stir the egg mixture back into the sauce. Do not let it boil.

7. Stir the cheese sauce, caramelized onions and half the crumbled bacon into the macaroni. Spread into a buttered 9x13 inch (23x33 cm) casserole dish.

8. Mix the panko with the chopped parsley and sprinkle over the top with the remaining bacon.

9. Bake at 350°F (177°C) for 25 to 30 minutes, until bubbling and golden on top. An instant-read thermometer in the center should reach 160°F (71°C) for the egg.

10. Let rest 10 minutes before serving.