Country Sampler Special Edition

Creamy French Onion Mac and Cheese

Serves 4–6


This isn’t just any old macaroni and cheese; this recipe is the stuff you dream about at night. Paige Rhodes of My Modern Cookery combines three cheeses with a golden sweet Spanish onion for an incredible taste combinatio­n.

INGREDIENT­S 6 tablespoon­s unsalted butter, divided 1 Spanish onion, thinly sliced Kosher salt 8 ounces cavatappi or other small cut pasta ¼ cup all-purpose flour 1 cup whole milk 1 (12-ounce) can evaporated milk 4 ounces Gruyère cheese, freshly grated 6 ounces Swiss cheese, freshly grated 2 ounces Parmesan cheese, freshly grated ½ teaspoon freshly ground nutmeg 2 teaspoons Dijon mustard


1. Preheat oven to 375°F. Butter an 8" x 8" baking dish.

2. In a large skillet, melt 2 tablespoon­s of the butter over medium-low heat. Add the onions with a pinch of salt and cook, stirring occasional­ly, until they are golden and reduced, about 40 minutes.

3. Bring a pot of salted water to a boil and cook the pasta according to the package directions. Drain and set aside.

4. In the same pot you used to cook the pasta, melt the remaining 4 tablespoon­s of butter over medium-high heat. Add the flour, whisking until combined to create a roux. Cook for 1 to 2 minutes until it’s golden and smooth. Slowly pour in the milk, whisking constantly, about 5 minutes. Slowly pour in the evaporated milk and whisk until thickened. Reduce the heat to low and add the Gruyère and Swiss and all but a couple tablespoon­s of the Parmesan. Stir until all of the cheese is melted. Stir in the nutmeg, mustard, and salt and pepper to taste. Stir in the cooked pasta and the onions.

5. Transfer the mixture to the buttered baking dish and top with the remaining Parmesan. Bake until the top is golden brown, about 25 minutes. Cool for a few minutes before serving.


 ??  ??

Newspapers in English

Newspapers from United States