This elevated take on a traditional Thanksgiving side combines the sweetness of caramelized onions with the creamy tang of two kinds of cheese. The crunchy French fried onion topping — everyone’s favorite Thanksgiving garnish — adds the perfect counterpoint to all that creaminess.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 pound elbow macaroni
- 1 stick (8 tablespoons) unsalted butter
- 4 onions, thinly sliced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon granulated sugar
- 1 cup white wine
- 1 beef bouillon cube
- 1/4 cup all-purpose flour
- 2 teaspoons mustard powder
- 1/4 teaspoon cayenne
- 3 cups milk
- 1 pound sharp yellow Cheddar, grated (about 4 cups)
- 1 pound Gruyere, grated (about 4 cups)
- One 6-ounce container French fried onions
- Chopped chives, for topping
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the onions, sprinkle with the thyme, sugar and 1/2 teaspoon pepper and cook, stirring occasionally, until dark brown, about 20 minutes. Add the wine and bouillon cube and stir to dissolve the bouillon. Cook until the liquid is reduced by half, about 5 minutes. Set aside.
- Melt 4 tablespoons butter in a large heavy-bottomed saucepan or Dutch oven over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk. Cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes; remove from the heat. Stir in the Cheddar and 2 cups of the Gruyere until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
- Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch metal baking dish with the melted butter. Spread half the pasta mixture in the prepared dish. Top with the onion mixture in an even layer, then cover with the remaining pasta mixture. Sprinkle with the remaining Gruyere.
- Bake until heated through and just bubbling, about 20 minutes. Top with the French fried onions and return to the oven for 5 minutes. Let rest for 10 minutes, then sprinkle with the chives before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 828 |
| Total Fat | 50 g |
| Saturated Fat | 28 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 38 g |
| Cholesterol | 144 mg |
| Sodium | 884 mg |
Reviews
Just won third overall in our annual church Chili-Mac Cookoff with this recipe. I have made this recipe a number of times and it is wonderful every time. It is one of the few leftovers I look forward to heating up. Two observations… I never seem to need the reserve pasta cooking water, and I recommend cooking the onions using a cast iron skillet if available.
It was even better as left overs.