I'm sorry guys. I know it's been like 2 months since I posted any new recipes for you and I'm seriously sorry-between this whole buying a house thing, various summer activities, and my brother visiting....I've just been sort of insanely busy. And I can't even say it won't happen again. We're still dealing with the house/moving situation (although we're officially going to be in possession of it on Sept. 16th!!) and life is just kinda crazy, ya know? So I'm just going to try not to worry about it and take it one day and one recipe at a time. I hope that's cool?
Cuz I love you guys.
Now-on to food.
I also want to like french onion soup, for this reason, but for some reason it never really quite works for me. But french onion MAC AND CHEESE? Yeah. That I can get on board with.
And, shockingly, Michael really liked this recipe!! I'm shocked because 99% of the time he's not a huge fan of my macaroni and cheese recipes (he just wants velveeta....*sigh*). But--it's a miracle, he liked this! I loved it! And everyone in the kingdom was happy :D
It's just insanely flavorful macaroni and cheese (don't be scared of the gruyere-it's subtle. But also feel free to sub in a different cheese if you really want) that's creamy and has yummy yummy onions and is topped with buttery toasted breadcrumbs. Yessss.
French Onion Macaroni and CheeseIngredients:
From Chocolate Moosey
From Chocolate Moosey
- 1/4 cup (2 oz. or 4 tbsp.) butter
- 1 small onion, sliced
- 1/2 pound (8 oz.) uncooked elbow pasta
- 2 tbsp. all-purpose flour
- 1 cup milk (preferably whole, but 2% is fine too!)
- 1 cup shredded Gruyere cheese
- 1/4 tsp. salt
- 1/4 cup panko breadcrumbs
- 1 tsp. dried parsley
- In a large skillet, melt 2 tbsp. of the butter (add a pinch salt if it's unsalted butter) over medium-low heat. Add sliced onions and stir to coat. Cook until soft and golden brown-this could take up to 45 minutes. Set onions aside.
- Bring a large pot of salted water to a boil-cook macaroni pasta according to package directions (approx. 10 minutes). Drain.
- While the pasta is cooking, add 1 tbsp butter to the previously used skillet (that you cooked the onions in) and melt over medium heat. Whisk in the flour and cook for 1 minute.
- Slowly whisk milk into the flour mixture and bring to a boil, whisking and cooking until thickened (about 3-5 minutes).
- Whisk in the shredded cheese and salt until melted. Turn off heat.
- In a small skillet, melt the remaining 1 tbsp. of butter over medium heat. Add breadcrumbs and cook until browned, stirring frequently. Then stir in the parsley.
- Mix cooked macaroni with sauce and onions. Top with toasted breadcrumbs and serve!
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Sooooo I'm going to just be over here..making this mac and cheese again.