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My review
Mena's Baked Macaroni and Cheese with Caramelized Onion
Malina Bleeding Heart Morris
"This is a fancy macaroni and cheese recipe that I came up with. The sweet caramelized onions and the sharp cheese flavors really complement each other. This recipe requires a little more work, but it's worth it. Vegetable broth can be substituted for chicken broth to make this a vegetarian dish. Enjoy!!"
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Ingredients
1 h 45 m servings 558 calsOriginal recipe yields 6 servings
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Directions
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- Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add onions, sugar, and salt. Cook, stirring often, until onions are caramel colored, 15 to 20 minutes. If mixture is too dry, add an additional tablespoon of butter. Set aside.
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook until al dente, 8 to 10 minutes. Drain, cover and set aside.
- Melt 1 tablespoon of the butter in a small skillet over medium heat. Stir in the bread crumbs and toast lightly for a few minutes, stirring constantly.
- Melt the remaining 3 tablespoons butter in a large pot over medium heat. Dissolve the dry mustard in an equal amount of water and add to the pot along with the garlic, and cayenne pepper. Stir until fragrant, about 30 seconds. Sprinkle in the flour and cook until golden, about 1 minute. Slowly whisk in the milk and broth. Bring to a simmer stirring constantly until the mixture is slightly thickened, about 5 minutes.
- Remove the pan from the heat and stir in the Cheddar and Parmesan cheeses until melted. Stir in the onions and season with salt and pepper. Add the drained macaroni and stir until blended. Pour into the prepared baking dish and top with bread crumbs.
- Bake until golden brown and bubbling around the edges, 25 to 30 minutes. Let cool for 10 minutes before serving.
Nutrition Facts
Per Serving: 558 calories; 29 g fat; 51.2 g carbohydrates; 22.6 g protein; 82 mg cholesterol; 583 mg sodium. Full nutrition
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Reviews
Read all reviews 1719 Ratings
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Most helpful positive review
10/29/2007
I loved the concept of this recipe. I also agree, cut the bread crumbs in half. I added about a 1/2 cup of white wine also. I didn't delete anything, just added the wine with the other liquids. ...
Most helpful critical review
10/13/2007
This takes too long to make. I have a tried and true mac n' cheese recipe, so I rarely try others. But this one sounded so good that I couldn't resist. Unfortunately, it's not as good as it s...
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10/13/2007
This takes too long to make. I have a tried and true mac n' cheese recipe, so I rarely try others. But this one sounded so good that I couldn't resist. Unfortunately, it's not as good as it s...
10/29/2007
I loved the concept of this recipe. I also agree, cut the bread crumbs in half. I added about a 1/2 cup of white wine also. I didn't delete anything, just added the wine with the other liquids. ...
1/4/2012
Mouth-watering just thinking about it! This is the best mac'n'cheese I've ever had, and it's not that difficult to make. Definitely not anything like stove-top varieties- in taste or prep. I wou...
1/30/2011
Made it as listed except used romano cheese instead of parmasan and cracker crumbs instead of bread.
1/11/2009
Although it took a bit of time...I really liked this recipe, and will make it again. I did add some swiss cheese, as well as using cream instead of milk. The caramelized onions had a great fla...
11/9/2007
This recipe works. Takes too long? Kinda standard for real mac & cheese. Plus the time for the grilled onions. But that's my favorite so I think it is worth it. I also grilled some stir-fry pork...
10/17/2007
I agree with previous reviewer's complaint of too much bread crumbs. Hubby complained that the bread crumbs overpowered/detracted from the mac and cheese, and I totally agree. The caramelized on...
2/21/2012
This was pretty good. After reading other reviews, I doubled the onions and halved the breadcrumb topping. I should've let the onions cook a bit longer though-after 20 minutes, they were very ...