Caramelized Onion Mac and Cheese

Caramelized Onion Mac and Cheese

Sweet caramelized onions are lightly perfumed with fresh rosemary in this upscale mac and cheese. The velvety, rich cheese sauce is made with Benedictine® cheese – it’s an earthy and intense flavored, washed rind cheese that’s made with fresh cow, sheep and goat’s milk.

servings
6

Ingredients











Cooking Instructions

1

Sauté the onions in 3 tablespoons butter in a large skillet over medium heat until tender. Reduce heat to medium-low; cook for 20-25 minutes or until golden brown, stirring occasionally. Stir in rosemary. Remove onions from pan; set aside.


2

Cook macaroni according to package directions until al dente; drain.


3

Meanwhile, melt remaining  butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, cream and salt. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in three-fourths of the cheese until melted. Whisk a 1/2 cup cheese sauce into egg in a bowl. Return all to pan, whisk constantly. Remove from heat. Stir in macaroni and reserved onions. 


4

Transfer to a greased 13 x 9-inch baking dish. Sprinkle with remaining cheese. Bake for 30-35 minutes or until a thermometer reads 160°F and sauce is bubbly.


Recipe Tip:
Any brand of Wisconsin Benedictine® cheese can be used.
cheese iconCheesemonger Tip:
At Carr Valley, Benedictine® cheese is cellar cured and hand rubbed for 12 weeks before packaging. The flavor explodes with intensity!

Ingredients











Cooking Instructions

1

Sauté the onions in 3 tablespoons butter in a large skillet over medium heat until tender. Reduce heat to medium-low; cook for 20-25 minutes or until golden brown, stirring occasionally. Stir in rosemary. Remove onions from pan; set aside.


2

Cook macaroni according to package directions until al dente; drain.


3

Meanwhile, melt remaining  butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, cream and salt. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in three-fourths of the cheese until melted. Whisk a 1/2 cup cheese sauce into egg in a bowl. Return all to pan, whisk constantly. Remove from heat. Stir in macaroni and reserved onions. 


4

Transfer to a greased 13 x 9-inch baking dish. Sprinkle with remaining cheese. Bake for 30-35 minutes or until a thermometer reads 160°F and sauce is bubbly.


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