Mena's Baked Macaroni and Cheese with Caramelized Onion

Ingredients

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

• 6 tablespoons butter, divided
• 1 large Vidalia or other sweet onion, thinly sliced
• 1/2 teaspoon sugar
• 1 pinch salt
• 1 (8 ounce) box uncooked macaroni
• 1 cup plain bread crumbs
• 1/2 teaspoon dried mustard
• 1 clove garlic, minced
• 1 pinch cayenne pepper
• 3 tablespoons all-purpose flour
• 1 3/4 cups milk
• 3/4 cup low-sodium chicken broth
• 8 ounces grated sharp white Cheddar cheese
• 1/2 cup grated Parmesan cheese
• salt and black pepper to taste

Directions

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

1. Melt half the butter in a large skillet over medium-low heat. Add the sliced onion, sugar and a pinch of salt. Cook, stirring occasionally, until deep golden and caramelized, about 25 minutes.

2. Meanwhile, bring a large pot of water to a boil with a pinch of salt. Cook the macaroni until just shy of al dente, about 6 minutes. Drain well and set aside.

3. Heat the oven to 350°F (177°C). Lightly grease a 2-quart baking dish.

4. Melt the remaining butter in a medium saucepan over medium heat. Reserve a little melted butter for the topping. Add the garlic and cook 1 minute.

5. Whisk in the flour, dried mustard and cayenne pepper and cook 1 minute. Gradually whisk in the milk and chicken broth. Simmer, stirring, until thickened, about 5 minutes.

6. Remove from heat. Stir in the sharp white Cheddar and about half the Parmesan until melted. Season with salt and black pepper to taste.

7. Fold the macaroni and caramelized onion into the cheese sauce. Pour into the prepared dish.

8. Toss the bread crumbs with the reserved melted butter and the remaining Parmesan. Sprinkle over the top.

9. Bake uncovered until bubbling and the top is golden, about 20 minutes. Let stand 5 minutes before serving.