Best Sweet Onion Mac And Cheese Recipes

SWEET ONION MAC AND CHEESE

Steps:

• Bring a pot of salted water to a boil over high heat. Cook the pasta until al dente. Drain the pasta, run it under cold water, and return it to the pot. Toss the pasta with the olive oil. Heat 1 tablespoon of the canola oil and 2 tablespoons of the butter in a skillet over medium heat. Add the onion, and toss to coat with the fat. Reduce the heat to low, cover the pan, and cook the onion for 5 minutes. Raise the heat to medium-high, sprinkle the onion with salt and pepper, and cook, uncovered, for 7 to 10 minutes, or until the onion is golden brow. Puree the onion in a food processor fitted with the steel blade or in a blender, and set aside. Heat the remaining butter in a saucepan over low heat. Stir in the flour and cook, stirring constantly, for 2 minutes, or until the mixture turns slightly beige, is bubbly, and appears to have grown in volume. Increase the heat to medium, and slowly whisk in the warm milk. Bring to a boil, whisking frequently. Reduce the heat to low, and simmer the sauce, stirring occasionally, for 10 minutes or until it thickens. Add the cheese to the sauce by 1/2-cup measures, stirring until the cheese melts before making another addition. Stir in the onion puree, and season the sauce to taste with salt and pepper. While the sauce simmers, heat the remaining canola oil in a small saucepan to a temperature of 350 degrees. Coat the shallot slices with the rice flour, shaking off any excess. Fry the shallot slices for 1 to 2 minutes, or until golden brown. Remove the shallots from the oil with a slotted spoon, and drain on paper towels. To serve, stir the sauce, chives, and parsley into the pasta. Cook over low heat until the pasta is hot and coated with the sauce. Serve immediately, garnishing each serving with some of the fried shallots.

SWEET ONION MAC AND CHEESE RECIPE - (4.4/5)

Steps:

• Bring pot of salted water to boil over high heat. Ai pasta; cook until al dente. Drain pasta; run under cc water and return to pot. Toss pasta with olive oil. Heat 2 Tbs. butter and 1 Tbs. canola oil in skillet over medium heat. Add onion; toss to coat with fat Reduce heat to low; cover and cook 5 minutes. Raise heat to medium-high; sprinkle onion with salt and pepper and cook, uncovered, stirring occasional 7-10 minutes or until onion is golden brown. Pulse onion in food processor or blender; set aside. Heat remaining 6 Tbs. butter in pot over low heat. Stir in flour; cook, stirring constantly, 2 minutes until mixture turns slightly beige and bubbly. Increase heat to medium; slowly whisk in warm milk. Bring to boil, whisking often. Reduce heat to low; simmer sauce, stirring occasionally, 10 minutes or until thickens. Combine cheeses; add to sauce by 1/2-c measures, stirring until cheese melts before next addition. Stir in onion puree; season with salt a pepper. While sauce simmers, heat remaining canola oil small pot to temperature of 350°F. Coat shallot slices with rice flour, shaking off any excess. Fry in oil 1 minutes or until golden brown. Remove shallots from oil with slotted spoon; drain on paper towels. To serve, stir sauce, chives, and parsley in pasta. Cook over low heat until pasta is hot a coated with sauce. Serve immediately, garnish! each serving with some of fried shallots.