French Onion soup Macaroni And Cheese
From nytkrew 16 years ago
- 40 minutes to make
- Serves 8
Saw this on Food Network and thought I would try it. Really good twist on old favorite.
Ingredients
- Topping:: shopping list
- 1/4 cup bread crumbs shopping list
- 1/4 cup grated Parmesan shopping list
- Bechamel Sauce: shopping list
- 4 tablespoons butter shopping list
- 4 tablespoons all-purpose flour shopping list
- 2 cups whole milk or half-and-half shopping list
- salt and freshly ground black pepper shopping list
- 8 ounces gruyere, grated shopping list
- 3 ounces mozzarella grated shopping list
- French Onion "Soup": shopping list
- 2 tablespoons butter, plus 1 tablespoon (or nonstick spray) shopping list
- 1 tablespoon extra-virgin olive oil shopping list
- 3 large white onions, thinly sliced shopping list
- 6 cloves garlic, peeled and chopped shopping list
- 2 tablespoons honey shopping list
- salt and freshly ground black pepper shopping list
- 1 cup dry sherry shopping list
- 2 cups beef stock shopping list
- 8 sprigs fresh thyme leaves shopping list
- 1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well) shopping list
How to make it
- Preheat oven to 350 degrees F.
- Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.
- Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan.
- Add the flour and stir to combine. Stir constantly, for about 3 minutes.
- Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes.
- Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses.
- Stir until cheese is melted and sauce is smooth. Set aside.
- French Onion "Soup:"
- Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan.
- Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes.
- Season with salt and a generous amount of pepper.
- Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan.
- Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.
- Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray.
- Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine.
- Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.
- Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.
- We will number these for you! Just hit 'enter' after every step.
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