French Onion Macaroni & Cheese
6 Tablespoons unsalted butter
2 Tablespoons olive oil
3 Large yellow onion, sliced (about 9 cups)
1 pound Cavatappi pasta
1/4 cup all-purpose flour
2 1/2 cups milk (2%)
2 cups shredded fontina cheese
2 cups shredded asiago cheese
8 oz. Marscarpone cheese
1 teaspoon salt
2 cups croutons
3 cups shredded gruyere cheese
Heat 2 Tablespoons butter and olive oil over medium-low heat in a large nonstick skillet.
Add onions, cover, and cook 30 minutes, stir every 10 minutes.
Remove lid and cook an additional 10 minutes or until caramelized.
Drain and place back in large pot with onions.
Melt remaining 4 Tablespoons of butter in a large saucepan over medium heat.
Whisk in flour until smooth
Whisk in milk and bring to a boil
Reduce heat to low and mix in Fontina, Asiago, and Mascarpone cheeses and salt
Heat 5 minutes or until cheese is melted and mixture is smooth, whisking occasionally.
Mix cheese sauce with cooked pasta and caramalized onions in the large pot.
Pour pasta into oven-safe dishes, Place dishes on a large cookie sheet
Heat oven broiler.
Top bowls filled with mac & cheese evenly with croutons
And shredded Gruyere cheese.
Broil for 2-3 minutes or until cheese is melted.
*We also did one in as a casserole*